Super Easy Ratatouille
Ingredients
6 tablespoons extra-virgin olive oil
1 large eggplant (about 1 pound)
2 large yellow onions (about 1 pound)
1 head garlic
2 large zucchini (about 1 pound)
Preparation
1
Preheat oven to 350 degrees.
2
3
4
Meanwhile, cut the eggplant into 1-inch pieces.
5
Place them in a colander and toss with 1 1/2teaspoons salt. Let sit 20 minutes.
6
In a large Dutch oven or heavy pot, heat 4 tablespoons oil over medium.
7
Dice onion into large pieces. Cook, stirring occasionally, until translucent, 5 minutes.
8
Peel and smash garlic. Cook until onions and garlic are soft, 5 minutes.
9
Remove seeds from peppers and diced large.
10
Add peppers and cook, stirring, until crisp-tender, 4 minutes.
11
Remove tomatoes from oven and add to the pot.
12
Rinse eggplant and cut into large pieces. Add to the pot.
13
Dice zucchini into large pieces and add along with marjoram or oregano.
15
Tools
.
About
Originally a stewed vegetable dish from the Provence region of France, it can be used in a variety of ways and it a great base for many meals to have on hand.
Ways to enjoy it:
* Pasta topper
* Served as a side dish
* Spooned onto toasted crusty bread
* Savory crepe filling
* Omelet filling
* Topper for my taters
Yield:
2 servings
Added:
Monday, February 14, 2011 - 7:42am
