Ingredients 3 tablespoons extra-virgin olive oil 2 cups chopped onions 2 1 pound eggplants, unpeeled, cut into 1-inch cubes 4 garlic cloves, minced 2 zucchini, cut into 1-inch pieces 1 red bell pepper, cut into 1-inch pieces 1 yellow bell pepper, cut into 1-inch pieces 2 3/4 pounds ripe tomatoes, seeded, coarsely chopped (about 6 cups) 3 fresh thyme sprigs 1 fresh rosemary sprig 1 bay leaf 1/4 cup minced fresh basil
Instructions Heat oil in heavy large pot over medium heat. Add onions and sauté until tender, about 10 minutes. Add eggplants and garlic; sauté 5 minutes. Add zucchini and bell peppers; sauté 5 minutes. Mix in tomatoes, thyme, rosemary and bay leaf. Reduce heat to medium-low. Cover and cook until vegetables are tender and flavors have blended, stirring occasionally, about 40 minutes. Discard bay leaf; stir in basil. Season ratatouille generously with salt and pepper. Transfer to bowl. (Can be prepared 8 hours ahead. Cover and refrigerate.) Serve cold, warm or hot.
Description A wonderful way to use garden vegetables.
Servings
8
Notes When I got my first processor, I made this. It made so much that my kids begged me to stop serving it. I had doubled the recipe to serve for a holiday.
Source Bon Apetit May 1999
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