Eggplant Ratatouille
Ingredients:
Directions: Cut the zucchini and eggplant into 1 inch chunks. Seed, de-rib and cut up the pepper. Cut the onions into eighths. Peel, seed and roughly chop the tomatoes. Heat 1/4 cup oil in a large skillet and lightly brown the eggplant and zucchini chunks. Transfer to a 4-quart casserole. Lightly brown the peppers in the same oil. Add to the casserole. Add the onions, tomatoes, bay leaf and remaining oil to casserole. Season with salt and pepper. Simmer, covered 30 minutes, stirring often. Stir in the garlic and thyme. Cook 20 minutes more, or until thick and well-blended. Serve hot or cold. Sprinkle with fresh basil.
Ingredients:
- 1 pound eggplant
- 3-5 zucchini, each about 5 inches long
- 1-2 medium bell peppers (red or green)
- 1 -2 onions
- 5-10 ripe red tomatoes (depending on size)
- 6-8 tablespoons high quality olive oil
- 1 bay leaf
- fresh ground black pepper
- 1 teaspoon finely chopped garlic
Directions: Cut the zucchini and eggplant into 1 inch chunks. Seed, de-rib and cut up the pepper. Cut the onions into eighths. Peel, seed and roughly chop the tomatoes. Heat 1/4 cup oil in a large skillet and lightly brown the eggplant and zucchini chunks. Transfer to a 4-quart casserole. Lightly brown the peppers in the same oil. Add to the casserole. Add the onions, tomatoes, bay leaf and remaining oil to casserole. Season with salt and pepper. Simmer, covered 30 minutes, stirring often. Stir in the garlic and thyme. Cook 20 minutes more, or until thick and well-blended. Serve hot or cold. Sprinkle with fresh basil.
