Ratatouille

  • Serves 4-6
  • Prep time 15 minutes
  • Cook time 1 hour
  • Total time 1 hour, 15 minutes


Ingredients

  • 2 Spanish onions
  • 2 tablespoons olive oil
  • 6 cloves minced garlic
  • 2 large zucchini
  • 3 Green peppers (I used Cubanelles, Green Bell will do as well)
  • 1 medium sized eggplant
  • additional olive oil as needed
  • 2 teaspoon salt
  • 1 can tomato paste
  • 28 Ounce can of crushed tomatoes
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoon oregano
  • 2 teaspoon fresh thyme leaves, chopped

Instructions

Chop onions into medium dice, add oil to a pot large enough to hold all of the ingredients.

Sauté onions in oil until translucent, add garlic. Cut zucchini into 1/4” half moons and add  to pot along with green peppers cleaned of their ribs and seeds and cut into irregular 1/2” dice. Peel and cube eggplant into 1/2” dice, add additional olive oil as needed along with salt and tomato paste and stir well.

Sauté for 5 minutes over medium heat, add crushed tomatoes, pepper, oregano and thyme.

Lower heat to low/medium cover and cook for one hour. Stir occasionally, biding minding that the bottom of the pot never burns.