Ratatouille

Ingredients:

• 5 small/medium Zucchini sliced into disks
• 3 medium or 2 large eggplants
• 2 large or 3 medium/small yellow onions thinly sliced
• 2 large cans of whole peeled tomatoes (35 oz cans) or 4 – 5 pounds of fresh tomatoes, skins removed* (see note)
• 5 cloves of garlic
• Olive oil for sautéing
• Herb de Provence, Salt & Pepper to taste (you can substitute oregano and basil if you don’t have herb de Provence)

Directions:

Peel, slice, and sweat the eggplant on each side to remove bitterness before cutting into cubes (to “sweat” just lightly salt and let sit for about 10 – 20 minutes on each side… you will see the water/”sweat” and know it is working… pat dry with paper towel to remove the water).

Sauté the onions in olive oil until they are just tender (about 3 minutes) and add to a large stock pot.

Sauté the zucchini and eggplant separately in olive oil until tender and then place in large pot.

Add the tomatoes*, garlic, herb de Provence, salt and pepper and stir.

Stew covered for 1 hour on low heat.

Continue to simmer uncovered to reduce liquid until vegetables are desired texture (I prefer them still slightly firm, but some people prefer them softer… this is totally about preference)

Serve at room temperature

*If using fresh tomatoes, slice a shallow X into the bottom of each tomato and plunge into boiling water for one minute. Remove with a slotted spoon and place under cold water. The skin should peel off easily.

Check out our very own Ratatouille Casserole Recipe!