Ratatouille
Servings 4 people
Ingredients
- 1 yellow onions, large
- 2 Egyptian walking onions, use the bulbs and the white parts of the stem
- 1 eggplant, medium
- 1 zucchini
- 3 mini sweet peppers, red, orange, or yellow
- 1/2 Hatch chili, Use a medium or hot chili if you want a kick.
- 3 tbsp olive oil
- 1 14.5 oz. can diced tomatoes
- 4 cloves garlic
- 1 bay leaf, dried
- 1 1/2 tbsp basil, fresh
- 1 tbsp rosemary, fresh
- 1/2 tsp marjoram, dried
- 1 1/2 tsp salt
- parsley, fresh and chopped for garnish
- 1/4 cup Parmesan cheese, grated
Instructions
Preparation
- Chop the onions.
- Mince the garlic cloves.
- Chop the basil and rosemary.
- Chop the eggplant and zucchini into 1/2-inch pieces.
- Remove seeds and veins, and cut the sweet peppers into strips about 1/4-inch thick.
- Remove seeds and veins of the chili and chop.
- Place a sieve over a bowl and drain the liquid from the tomatoes. Put the liquid aside for use if you need/want to add liquid while cooking.
Cooking
- In a skillet, heat the olive oil.
- Once the oil is hot, sauté the onions, garlic, and bay leaf for 5 minutes.
- Add the eggplant, zucchini, basil, rosemary, marjoram, and salt.
- Cook over medium heat for about 10 minutes or until the eggplant and zucchini are soft. Stir occasionally.
- Add the sweet peppers and tomatoes; simmer for about 10 minutes or until the peppers are tender.
- Add water from the canned tomatoes, if needed or desired.
Serving
- If serving as a side to a meat dish, sprinkle with Parmesan and parsley.
- Enjoy ratatouille over pasta or on a crusty bread.