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Green Pepper And Eggplant Ratatouille

Western.Chefs's picture
Ingredients
  Olive oil 2⁄3 Cup (10.67 tbs)
  Onions 1 Pound, sliced
  Pepper 1 Pound, seeded and cut into 1-inch squares (Use Mix Of Green Red And Yellow Ones)
  Small eggplant 1 Pound, peeled and cut into 1-inch squares
  Garlic 6 Clove (30 gm), chopped
  Salt 1 Teaspoon
  Cayenne pepper 1 Pinch
  Ripe firm tomatoes 2 Pound, peeled seeded and cut into 1-inch squares
  Dried thyme 1 Tablespoon
  Bay leaf 1
  Zucchini 1 Pound, peeled and cut into 1-inch squares
  Chopped parsley 1⁄2 Cup (8 tbs)
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.

Recipe Summary

Method: 
Saute

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