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.
- 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.
- 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.
- 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.
- 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
Copyright © 2001-2012 by The Still Waters Group
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