Vegetable Ratatouille

Name: Vegetable Ratatouille
Total time: 1 h 20 min
Yield: 8
Ingredients: Ingredients 2 medium eggplants, peeled and cubed 1/2 cup olive oil 2 medium yellow onions, thinly sliced 1 green bell pepper, seeded and roughly chopped 2 red bell peppers, seeded and roughly chopped 2 large zucchini, quartered and cut into cubes 4 tablespoons garlic, minced 4 cups diced tomatoes, fresh or canned (36 ounces) 1/4 cup fresh parsley, chopped 1 tablespoon Herbs de Provence (or 2 teaspoons dried thyme) 1 bay leaf 2 teaspoons salt 1/2 teaspoon ground black pepper

By:

Nora Fiji

Recipe Information

Total Time:

1 hour, 20 minutes

Servings:

A French standby, vegetable ratatouille is a meal your family will love!

Ingredients

2 medium eggplants, peeled and cubed
1/2 cup olive oil
2 medium yellow onions, thinly sliced
1 green bell pepper, seeded and roughly chopped
2 red bell peppers, seeded and roughly chopped
2 large zucchini, quartered and cut into cubes
4 tablespoons garlic, minced
4 cups diced tomatoes, fresh or canned (36 ounces)
1/4 cup fresh parsley, chopped
1 tablespoon Herbs de Provence (or 2 teaspoons dried thyme)
1 bay leaf
2 teaspoons salt
1/2 teaspoon ground black pepper

Preparation

Preheat the oven to 350°F.
Salt eggplant and let sit on paper towels for about 20 minutes, to remove moisture. Rinse and pat dry. Toss with 1/4 cup olive oil and roast in the oven for 20 minutes, or until tender.
While the eggplant is roasting, heat the remaining oil over medium heat in a large, heavy pot. Saute the onions for 10 minutes, then add the garlic and saute until tender and lightly browned.
Add the peppers and saute 5 minutes, then add the zucchini and cook for 10 more minutes.
Add the tomatoes and other remaining ingredients and let simmer for 20 minutes. Taste, adjust seasoning, and add eggplant. Simmer a few minutes more and serve.