Green Pepper And Eggplant Ratatouille
|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|
|Cayenne pepper||1 Pinch|
|Ripe firm tomatoes||2 Pound, peeled seeded and cut into 1-inch squares|
|Dried thyme||1 Tablespoon|
|Zucchini||1 Pound, peeled and cut into 1-inch squares|
|Chopped parsley||1⁄2 Cup (8 tbs)|
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.