Ratatouille

Ingredients

  • 1/3 cup olive oil
  • 2 medium onions, chopped
  • 4 cloves garlic, minced
  • 2 large eggplants, (2 pounds), peeled in strips and cut into ¾-inch cubes
  • 4 to 5 medium zucchini, (2 pounds), cut into 1-inch cubes
  • Coarse salt and ground pepper
  • 3 yellow or red bell peppers, ribs and seeds removed, cut into ¾-inch cubes
  • + 3 more ingredients
    • 1 can (28 ounces) diced tomatoes
    • 1 teaspoon dried thyme
    • ½ cup chopped fresh basil

1. In a Dutch oven (or other heavy 5-quart pot with a tight-fitting lid), heat oil over medium heat. Cook onions, stirring occasionally, until soft, about 5 minutes. Add garlic; cook until fragrant, about 1 minute. Stir in eggplant and zucchini; season generously with salt and pepper. 2. Add 3/4...

View full recipe at SpringPad

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