Ratatouille

Ingredients for 6-8 portions

Ratatouille | Ingredients for 6-8 portions
3 Tbs of extra virgin olive oil
2 cups of yellow or white onions, coarsely chopped
4 garlic cloves minced
3 cups of eggplants cut into ½-inch cubes
2 cups of zucchini cut into ½-inch cubes
2 cups of bell peppers (I used red, orange and yellow for color purposes) cut into ½-inch pieces
4 cups of tomatoes peeled, seeded and coarsely chopped
2 rosemary sprigs
2 thyme sprigs
2 dried bay leaves
1 cup of basil leaves minced
Salt and pepper

In a large heavy saucepan warm the oil. Sauté the onions until they are transparent. Add the garlic and eggplants and cook them for 4 minutes. Add the zucchinis and peppers and cook for another 4 minutes. Add the tomatoes, rosemary, thyme, bay and basil. Cover and cook on medium to low heat for 40 minutes. Take away the rosemary, thyme and basil. Being careful not to mash the vegetables, put them in a big colander and let them drain for 30 minutes. Simmer the liquid for 20-30 minutes until it gets a syrup consistency.


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