I love Ratatouille. It’s one of my all-time favorite meals. We’re having it tonight for dinner to celebrate me completing my first quarter of Grad School — I turned in my last paper of the quarter this afternoon!
So let the holidays begin! No homework for a month. 🙂
- 1/2 cup olive oil (more or less)
- 2 large onions, sliced (or one gigantic one like I used)
- 2-3 cloves of garlic, minced
- 1 medium-sized eggplant, cut into 1-inch cubes
- 4-6 medium sized zucchini (or one humungous one from the garden), thickly sliced
- 2 green peppers, seeded and cut into chunks (I used 1 green pepper and 1/2 each of a red pepper and yellow pepper .. makes it more colorful)
- 2 tsp. salt
- 1 tsp. basil
- 1/4 cup fresh minced parsley (I was out of parsley so didn’t use it … didn’t miss it, either)
- 4 large tomatoes, cut in chunks
- Over high heat, heat olive oil in a large pan or Dutch oven. Add onions and garlic and cook until softened but not brown.
- Stir in eggplant, zucchini, peppers, salt, basil and parsley. Add a little more oil if needed to keep the veggies from sticking.
- Cover and cook over medium heat for 30 minutes, stirring occasionally. Stir gently and carefully to retain shape of veggies as they soften.
- Add tomatoes. Stir gently. Add more oil if sticking.
- Cover and cook over medium-low heat for an additional 15 minutes, stirring occasionally.
This is best if served a day or more after preparation. It can be served hot, cold, or at room temperature.