Ingredients
- 2 medium/large onions chopped (large)
- 1/4 cup olive oil
- 8 cloves garlic
- 1 1/2 tsp herbes de provence
- 1/4 tsp red pepper flakes
- 1 bay leaf
- 1 1/2 lb eggplant peeled, cut into 1" pieces
- 2 lb plum tomatoes peeled,cored, chopped
- 2 zucchini smallish, halved and chopped
- 2 bell pepper (red, yellow, orange) cut into 1" pieces
- 2 tbsp basil chopped
- 1 tbsp parsley minced
- 1 tbsp sherry vinegar
Servings: people
Units:
Instructions
- set oven to 400 - heat oil in something wide, like an oval dutch oven over medium heat. sauté onions, garlic, 1 tsp salt & 1/4 tsp pepper about 10 minutes, or until onions are softened. Add herbes de Provence, pepper flakes, bay leaf - stir - cook for 1 minute - stir in eggplant & tomatoes, add 1/2 tsp salt and 1/4 tsp pepper
- move pot to oven - cook uncovered for 45 minutes
- remove pot from oven - mash & stir mixture until fairly broken down. stir in zucchini, bell peppers, 1/4 tsp each salt & pepper. return to oven and cook, uncovered, for 20 to 25 minutes
- remove pot from oven and let stand for 10 to 15 minutes. scrape any fond and stir into ratatouille. discard bay leaf. stir in parsley, vinegar, and half of the basil. salt & pepper to taste.
- transfer to serving platter/bowl/etc - drizzle with oil and sprinkle with remaining basil.
Recipe Notes
can sub 28oz whole peeled tomatoes, chopped for the plum tomatoes...
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