Super Easy Ratatouille
By: Kzoo Kitchen
Published: Monday, February 14, 2011 - 7:42am

Ingredients




28 ounces can whole peeled tomatoes – look for low sodium
6 tablespoons extra-virgin olive oil
1 large eggplant (about 1 pound)
Coarse salt and ground pepper
2 large yellow onions (about 1 pound)
1 head garlic
2 bell peppers – any color I prefer red and green
2 large zucchini (about 1 pound)
1 tablespoon fresh marjoram or oregano leaves
3 tablespoons red-wine vinegar

Preparation

1 Preheat oven to 350 degrees. 2 Place tomatoes and juices on a rimmed baking sheet and use your hands to break tomatoes into 3/4-inch pieces. 3 Drizzle with 2 tablespoons oil and bake until thickened, 30 minutes, stirring every 10 minutes. 4 Meanwhile, cut the eggplant into 1-inch pieces. 5 Place them in a colander and toss with 1 1/2teaspoons salt. Let sit 20 minutes. 6 In a large Dutch oven or heavy pot, heat 4 tablespoons oil over medium. 7 Dice onion into large pieces. Cook, stirring occasionally, until translucent, 5 minutes. 8 Peel and smash garlic. Cook until onions and garlic are soft, 5 minutes. 9 Remove seeds from peppers and diced large. 10 Add peppers and cook, stirring, until crisp-tender, 4 minutes. 11 Remove tomatoes from oven and add to the pot. 12 Rinse eggplant and cut into large pieces. Add to the pot. 13 Dice zucchini into large pieces and add along with marjoram or oregano. 14 Cook, stirring occasionally, until mixture comes to a simmer. 15 Reduce heat to medium-low, partially cover, and cook at a gentle simmer until vegetables are tender but not mushy, 15 minutes. 16 Season to taste with vinegar, salt, and pepper.

About


Originally a stewed vegetable dish from the Provence region of France, it can be used in a variety of ways and it a great base for many meals to have on hand. 
Ways to enjoy it:
    * Pasta topper
    * Served as a side dish
    * Spooned onto toasted crusty bread
    * Savory crepe filling
    * Omelet filling
    * Topper for my taters