Ratatouille
1/4 cup olive oil
2 onions, slivered
3 bell peppers, cubed
2 eggplants, cubed
2 zucchini, cubed
4 cloves garlic, minced
2 pounds tomatoes, chopped
1 tablespoon minced fresh thyme
salt and pepper
1/4 cup chopped fresh basil
Cut everything up ahead of time to save you from running around with a knife in one hand and a spoon in the other.
Heat the olive oil in a dutch oven over medium heat. If you don't have a dutch oven, use a thick bottom soup pan.
Put each ingredient in the pan separately and cook a little before adding the next.
ONIONS - PEPPERS - EGGPLANT ~stirring well to coat the eggplant with oil. Stir often to keep it from burning while the veggies begin to soften. ZUCCHINI, GARLIC, TOMATOES, THYME ~Stir well and cook 2 minutes.
Turn down heat and cover the pot. Simmer until everything is soft and well blended - about 40 minutes.
Stir in basil and remove from heat.
Makes 4 to 6 servings.
