Ratatouille (version II)

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1 large eggplant, or 2 small ones, cut into 1 inch cubes
2-3 zucchini, cut into 1 inch slices
1-2 pinches of sea salt
1/4 cup olive oil
2 yellow onions, coarsely chopped
1-2 red or green bell peppers, sliced
3-4 cloves garlic, minced
3 tomatoes, peeled, seeded, and coarsely chopped
freshly chopped parsley
1 teaspoon dried basil, or leaves of fresh
1 teaspoon dried thyme
freshly ground black pepper
3-4 3/4 inch thick slices from a wide loaf of French bread, toasted and brushed with olive oil
black olives

In a large skillet heat 2 tablespoons oil and cook eggplant and zucchini pieces until lightly browned. Sprinkle with the salt. Transfer to a large bowl. Heat more oil and cook the onions and peppers until browned. Add the garlic and cook. Put the eggplant and zucchini back into the pan, add the tomatoes, parsley, basil, thyme, and pepper. Cook, uncovered, for 30-40 minutes, carefully stirring from time to time. To serve, place the toasted bread slices on a plate and spoon the ratatouille over. Garnish with basil or parsley, and black olives.

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