Ratatouille
Fast, easy, and delicious! Perfect for weeknight meals. Eat it as a stew or serve over pasta with fresh grated Parmesan or Romano cheese.
Ingredients
- 1 large onion coarsely chopped
- 1 green or colored bell pepper cut in squares
- 1 large eggplant cut in 1 inch dice
- 2 medium zucchini cut in 1/2 inch rounds
- 3 tomatoes chopped
- 1 clove garlic minced
- 1/4 cup olive oil
- 1 tsp sea salt
- 1/8 tsp black pepper
- 1/4 cup fresh basil or 1/2 tsp dried
- 1 tbsp fresh oregano or 1/2 tsp dried
Instructions
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In a heavy-bottomed saucepan with lid, sauté the onion, garlic, and pepper until soft. Stir in eggplant and zucchini and saute’ a few minutes more. Add tomato and seasonings. Cover and simmer gently for about 30 minutes or until all the vegetables are well cooked.
Uncover and turn up heat to evaporate some of the liquid.
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Variations:
IMAM BAYALDI-Greek or Turkish version
Preheat oven to 350 degrees.
Add a large potato cut in chunks, some sliced mushrooms if you wish, and a cup of hot water or stock. Instead of simmering on the stove top, bake in a covered dish for 45 minutes .
GVETCH—Middle Eastern version
Include not only potato chunks and sliced mushrooms, but also 4 carrots sliced in rounds and the juice of 1 lemon. Use only 2 TBSPS of water instead of a whole cup and bake, covered about 45 minutes.