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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
3 tablespoons extra-virgin olive oil |
2 cups chopped onions |
2 1-pound eggplants, unpeeled, cut into 1-inch cubes |
4 garlic cloves, minced |
2 zucchini, cut into 1-inch pieces |
1 red bell pepper, cut into 1-inch pieces |
1 yellow bell pepper, cut into 1-inch pieces |
2 3/4 pounds ripe tomatoes, seeded, coarsely chopped (about 6 cups) |
3 fresh thyme sprigs |
1 fresh rosemary sprig |
1 bay leaf |
1/4 cup minced fresh basil |
Directions:
1. Heat oil in heavy large pot over medium heat. Add onions and sauté until tender, about 10 minutes. Add eggplants and garlic; sauté 5 minutes. Add zucchini and bell peppers; sauté 5 minutes. Mix in tomatoes, thyme, rosemary and bay leaf. Reduce heat to medium-low. Cover and cook until vegetables are tender and flavors have blended, stirring occasionally, about 40 minutes. Discard bay leaf; stir in basil. Season ratatouille generously with salt and pepper. Transfer to bowl. (Can be prepared 8 hours ahead. Cover and refrigerate.) Serve cold, warm or hot.
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