Ratatouille (Robert Irvine) |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ingredients:
4 tablespoons virgin olive oil |
2 cloves garlic, crushed and minced |
2 bell peppers (green or other color) |
1 large onion, quartered and thinly sliced |
4 small zucchini, cut into 1/4-inch slices |
4 large red tomatoes, diced |
2 small eggplants, cubed |
2 tablespoons chopped fresh parsley |
1 tablespoon minced fresh oregano |
1 teaspoon herbes de provence, optional |
1 teaspoon minced fresh thyme |
10 leaves fresh basil, thinly cut |
salt and freshly ground black pepper |
Directions:
1. In a 4-quart Dutch oven or saucepan, heat the olive oil over medium heat. First, add the garlic, peppers and onions and cook, stirring often, until the peppers and onions are softened, 6 to 7 minutes. Next, add the zucchini, tomatoes and eggplant; stir until coated with olive oil and garlic. Cook for 5 minutes, and then add the parsley, oregano, herbes de Provence if using, thyme and basil. Season with salt and pepper and stir to combine.
2. Finish cooking over lower heat for 8 to 10 minutes. Remove from the heat and let rest before serving for 10 minutes, to allow the flavors to incorporate. Use or cover and refrigerate for up to 5 days.
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