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Ratatouille
Serves 6
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Ingredients:
| 1/4 cup olive oil |
| 1 medium eggplant, peeled and cut into 1" cubes |
| 1 lb zucchini, cut into 1" cubes |
| 2 tablespoons olive oil |
| 1/2 cup onions, sliced |
| 2 red bell peppers, cut into 1" squares |
| 3 cloves garlic, chopped |
| 1/4 cup fresh basil, chopped |
| 1 1/2 cups fresh tomatoes, peeled, seeded and chopped |
| 2 sprigs fresh thyme |
| Salt, to taste |
| Pepper, to taste |
Directions:
- In large skillet over high heat saute until golden (about 10-12 minutes) 1/4 cup olive oil, eggplant and zucchini.
- Remove vegetables and reduce heat to med-high. In same pan, add 2 tablespoons olive oil and onions. Cook until softened. Add red bell peppers, garlic, salt and pepper and cook until vegetables are tender (8-12 minutes). Reduce heat to low. Add tomatoes and thyme.
- Return eggplant and zucchini to pan and cook until everything is tender, about 20 minutes more. Turn off heat and add basil. Serve warm or cold.
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