From Provence in the South of France comes this honest home style vegetable stew which preserves the integrity of each vegetable. Great any time of year, Ratatouille really excels in late summer when there is an abundance of fresh garden produce.
- 2 thinly sliced green peppers
- 2 cups peeled, diced eggplant
- 2 1/2 cups zucchini/courgette in 1/2 inch slices
- 2 cups quartered tomatoes
- salt & pepper
- 3 Tbsp olive oil
- 3/4 cup thinly sliced onion
- 2 cloves garlic sliced
In a large saucepan, heat 2 of the tablespoons of olive oil and saute onions and garlic until golden. Remove onions and garlic from the pan.
Add the remaining 1 tablespoon of olive oil to the saucepan and layer the green peppers, eggplant, zucchini, onions and tomatoes. Salt and pepper each layer. Sprinkle olive oil over the top.
Simmer, covered, over very low heat for 45 minutes. Uncover and continue to heat for 10 minutes longer to reduce the amount of liquid.
Serve hot or cold.
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