Ratatouille

Ratatouille
Photo by Maura McEvoy

Ingredients

  • 1 onion, thinly sliced
  • 1 teaspoon kosher salt
  • 4 plum tomatoes, coarsely chopped (about 1 1/4 cups)
  • 1 red bell pepper, cut into slivers
  • 1 small zucchini, halved lengthwise and cut into thin slices
  • 1 small bay leaf
  • 3 tablespoons olive oil
  • + 4 more ingredients
    • Freshly ground black pepper
    • ½ cup shredded fresh basil leaves
    • 1 small eggplant, cut into 1/2-inch pieces (about 3 cups)
    • 4 garlic cloves, peeled and sliced

Over medium-low heat, add the oil to a large skillet with the onion, garlic, and bay leaf, stirring occasionally, until the onion has softened. Add the eggplant and cook, stirring occasionally, for 8 minutes or until the eggplant has softened. Stir in the zucchini, red bell pepper, tomatoes, and ...

View full recipe at My Recipes

Comments

Variations on Ratatouille

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