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|1/3 cupolive oil|
|2 mediumonions; chopped|
|4 clove garlic; minced|
|2 largeeggplants; (2 pounds), peeled in strips and cut into 3/4-inch cubes|
|4 mediumzucchini; (2 pounds), cut into 1-inch cubes|
|Salt and pepper|
|3 yellow or red bell peppers; ribs and seeds removed, cut into 3/4-inch cubes|
|1 can (28 oz)diced tomatoes|
|1 teaspoondried thyme|
|1/2 cupfresh basil; chopped|
1.In a Dutch oven (or other heavy 5-quart pot with a tight-fitting lid), heat oil over medium heat. Cook onions, stirring occasionally, until soft, about 5 minutes. Add garlic; cook until fragrant, about 1 minute. Stir in eggplant and zucchini; season generously with salt and pepper.
2.Add 3/4 cup water; cover, and simmer until vegetables are beginning to soften, stirring once, about 5 minutes. Stir in bell peppers; simmer, covered, until softened, 5 minutes.
3.Stir in tomatoes and thyme; bring to a boil. Reduce heat to medium-low. Partially cover; simmer, stirring often, until vegetables are tender, 15 to 20 minutes. Remove from heat. If serving immediately, stir in basil. (If freezing, leave out basil.)
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