Ratatouille

Ingredients

3 1/2 pounds tomatoes, peeled and coarsely chopped
8 larges cloves
1 cup Italian parsley, chopped
1 cup fresh basil leaves, rough chopped
1 cup olive oil (more may be needed)
2 pounds eggplant, sliced
2 1/4 teaspoons salt
2 larges onions, thinly sliced lengthwise
3 assorted bell peppers (green, red, yellow, and/or orange), cored, seeded and thinly sli
3 mediums zucchini, sliced
3 mediums yellow summer squash, sliced

Preparation

1
In a large heavy saucepan, combine tomatoes, garlic, parsley and approximately 1/3 cup olive oil. Bring to a simmer and, stirring occasionally, cook until tomatoes start to break down. About 30 minutes.
2
Toss sliced eggplant in a colander and sprinkle with salt. Let stand in sink for 30 minutes.
3
Heat 2-3 tablespoons of olive oil in a large skillet. Over moderate heat, cook onions until softened and caramelized. Transfer onions to a bowl and set aside.
4
In the same skillet, heat another 2-3 tablespoons of olive oil and cook peppers until also softened. Transfer to the bowl with onions.
5
Heat another 2-3 tablespoons of oil and saute the zucchini and yellow squash until softened, then transfer to the vegetable bowl.
6
Pat eggplant with paper towels. Add another 2-3 tablespoons of oil and over medium heat cook the eggplant until softened. About 10 minutes.
7
Add all the vegetables to the tomato sauce, season with salt and pepper, and simmer covered, for about an hour. Stir occasionally.

Tools

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About

Can be made up to 2 days ahead of time. Delicious served warmed or at room temperature, as a side dish or a main entree.

Vegetables can be coarsely chopped or sliced thin. Since the vegetables in this recipe are cooked separately they can be layered in a dish (Julia Child-style), instead of mixed together.

Herbes de Provence are also delicious added to this dish.

Yield:

4.0 servings

Added:

Friday, December 10, 2010 - 1:02am

Creator:

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