Ratatouille

Name: Ratatouille
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6
Ingredients: 1 large eggplant (or 2 medium) ((chopped medium large)); ½-¾ teaspoon salt (or to taste) divided; 3 tablespoons olive oil; 2 cloves garlic ((finely chopped)); 2 onions ((chopped medium large)); 1-2 medium bell peppers ((sliced thin)); 2 large ripe firm tomatoes ((chopped and seeded)); 2 medium zucchini ((chopped medium large)); 1 teaspoon oregano; ½ teaspoon basil; 4-5 leaves fresh basil; ¼ teaspoon thyme; 2 teaspoons Italian parsley finely chopped; 1-2 dashes hot pepper flakes (optional)

Prep 20 min Cook 45 min Serves 6 Source

Ingredients

1 large eggplant (or 2 medium) ((chopped medium large))
½-¾ teaspoon salt (or to taste) divided
3 tablespoons olive oil
2 cloves garlic ((finely chopped))
2 onions ((chopped medium large))
1-2 medium bell peppers ((sliced thin))
2 large ripe firm tomatoes ((chopped and seeded))
2 medium zucchini ((chopped medium large))
1 teaspoon oregano
½ teaspoon basil
4-5 leaves fresh basil
¼ teaspoon thyme
2 teaspoons Italian parsley finely chopped
1-2 dashes hot pepper flakes (optional)

Steps

1
In a large bowl add the chopped eggplant and sprinkle with half a teaspoon of salt, stir to combine, let sit 20 minutes. Drain and gently squeeze to remove a little moisture (before adding to pot)
2
In a large pot (dutch oven) add the olive oil, garlic and onion, when onion becomes clear add peppers, stir and cook on medium for approximately 10 minutes.
3
Add chopped tomatoes and half the spices, add eggplant and zucchini, top with other half of spices. Stir often and cook on low for approximately 45-60 minutes, or until the vegetables are cooked to desired doneness. (I found 50 minutes was good for me) Enjoy!