Ratatouille

Recipe adapted from one My French Kitchen : A Book of 120 Treasured Recipes

9 T olive oil
2 red onions, chopped (I cut them in a small dice)
2 garlic cloves, chopped
1 lg red bell pepper, seeded and chopped in small dice
2 small eggplants, unpeeled, cut in 1 cm cubes
4 small zucchini, halved and cut in thick slices (chunks)
5 medium tomatoes, peeled and cut in cubes
Bunch of oregano, chopped finely
Bunch of parsley, chopped finely
salt and freshly ground pepper to taste

Heat 3 T olive oil in a large saucepan over medium heat, add the onions and garlic, and saute for 3 mins. Add the peppers, eggplants and zucchini; mix well and cook for 5 mins or until the vegetables have gained a little color. Then add the tomatoes, 1 2/3 cup of water, the oregano, parsley, salt and pepper; mix well and simmer gently for 1 hour, stirring from time to time. Stir in remaining 6 T of olive oil and check the seasonings. Serve hot or at room temperature.

Comments

This was really good. Some recipes say that you must saute all the vegetables separately first and then put them together. I found this to be easier and very good. The eggplant did not absorb to much liquid. It is possible to use canned tomatoes too. We had some left over and it was great the next day. I added some salt (I noticed several of my guests added salt to all the food) and some more oregano (dried this time) and some herbs de Provence. It made it better. I think more garlic next time too. Overall a great dish. Unfortunately my husband and stepson don't like zucchini, eggplant etc so I won't be making it often.



My French Kitchen : A Book of 120 Treasured Recipes