Ratatouille

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Ingredients

  • 1/3 cup olive oil  (75 ml)
  • 1  red onion  chopped
  • 1  cooking onion  chopped
  • 4 clove garlic  minced
  • 2  eggplant  (2 lbs), alternatively peeled in strips and then cubed
  • 4  green zucchinis  cut into 1 inch cubes
  •   salt  to taste
  •   pepper  to taste
  • 3/4 cup water  (175 ml)
  • 1  yellow pepper  ribs and seeds taken out and cut into squares
  • 1  red bell pepper  ribs and seeds taken out and cut into squares
  • 1  orange bell pepper  ribs and seeds taken out and cut into squares
  • 2 cup tomatoe  peeled, seeded and diced (500 ml)
  • 1 tsp. dried thyme  (5 ml)
  • 1/2 cup fresh basil  chopped (125 ml)

Instructions

  1. In a heavy pot, heat oil over medium heat. Cook onions, stirring occasionally, until soft, about 5 minutes. Add garlic, for about 1 minute. Stir in eggplant and zucchini, season generously with salt and pepper.
  2. Add 3/4 cup water, cover and simmer until vegetables are beginning to soften, stirring once, about 5 minutes. Stir in bell peppers, simmer covered, until softened for about 7 minutes.
  3. Stir in tomatoes and thyme, bring to a boil. Reduce heat to medium-low. Partially cover, simmer, stirring often, until vegetables are tender, 15 to 20 minutes. Remove from heat. Garnish with basil.

Notes