Serves about 10

2 tbsp. olive oil

2 onions, coarsely chopped

2 red or yellow bell peppers, seeded and cut into medium dice

4 cloves garlic, minced

1 ½ tsp. fennel seeds, crushed

1 medium eggplant, cut into medium dice

2 large zucchini, cut into medium dice

6 medium tomatoes, coarsely chopped

½ cup finely chopped fresh basil

2 tbsp. finely chopped fresh thyme

Kosher salt and freshly ground black pepper to taste

2 tbsp. finely chopped fresh flat-leaf parsley

Preheat oven to 350F.

  1. In a Dutch oven, heat 1 tbsp, oil over medium heat. Add onions and bell peppers; cook, stirring occasionally, until they begin to brown, 8 to 10 minutes. Add garlic and fennel seeds and cook until fragrant, about 1 minute more. Transfer vegetables to a large bowl.
  2. Add ½ tbsp.. oil to the pot. Add eggplant and cook, stirring frequently, until brown in places, about 7 to 8 minutes. Transfer to bowl with vegetables.
  3. Add remaining ½ tbsp. oil to pot. Add zucchini and cook, stirring frequently, until browned in places, about 5 minutes. Add tomatoes, basil, thyme and reserved vegetables to pot and bring to a simmer. Cover and transfer to the oven.
  4. Bake ratatouille for 35 to 45 minutes, stirring occasionally, or until vegetables are tender. Serve hot or at room temperature. Garnish with parsley before serving.

Source: Eating Well, October 1998

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