Green Pepper And Eggplant Ratatouille Recipe
Summary
MethodSaute
Ingredients
| Olive oil | 2/3 Cup (16 tbs) | |
| 1 pound onions, thickly sliced | ||
| 1 pound mixed green, red, and yellow peppers, seeded and cut into 1-inch squares | ||
| 1 pound small eggplant, peeled and cut into 1-inch squares | ||
| Garlic | 6 Clove (5gm), chopped | |
| Salt | 1 Teaspoon | |
| Cayenne pepper | 1 Pinch | |
| 2 pounds firm, ripe tomatoes, peeled, seeded, and cut into 1-inch squares | ||
| Dried thyme | 1 Tablespoon | |
| Bouquet garni of parsley stems and 1 bay leaf | ||
| 1 pound small zucchini, peeled and cut into 1-inch squares | ||
| 1/2 cup chopped parsley leaves | ||
Directions
Heat 1/3 cup of the oil in a large enameled pot or Dutch oven, add onions, and saute over medium heat until softened, 5 to 8 minutes.
Add peppers, eggplant, garlic, salt, and cayenne and saute, stirring occasionally, over medium heat for about 10 minutes.
Add tomatoes, thyme, and bouquet garni, reduce heat to very low and simmer, stirring occasionally, for about 1 hour.
Stir in zucchini and continue to simmer slowly, partially covered, for 1 hour longer.
Ladle off and reserve excess liquid; continue to simmer vegetables over low heat.
Pour reserved liquid into a small saucepan and simmer over medium heat until reduced to about 3/4 cup.
Remove kettle from heat, add remaining 1/3 cup oil, 1/4 cup of the parsley, and the reduced vegetable liquid.
Correct seasoning if necessary.
Let cool to room temperature.
Sprinkle with remaining parsley before serving.
Add peppers, eggplant, garlic, salt, and cayenne and saute, stirring occasionally, over medium heat for about 10 minutes.
Add tomatoes, thyme, and bouquet garni, reduce heat to very low and simmer, stirring occasionally, for about 1 hour.
Stir in zucchini and continue to simmer slowly, partially covered, for 1 hour longer.
Ladle off and reserve excess liquid; continue to simmer vegetables over low heat.
Pour reserved liquid into a small saucepan and simmer over medium heat until reduced to about 3/4 cup.
Remove kettle from heat, add remaining 1/3 cup oil, 1/4 cup of the parsley, and the reduced vegetable liquid.
Correct seasoning if necessary.
Let cool to room temperature.
Sprinkle with remaining parsley before serving.
Chef
