RATATOUILLE

Ratatouille is vegetable dish with succulent Mediterranean vegetables. Large chunks of tender vegetables full of flavors of the summer sun. Cook ratatouille only when you have time to allow garlic, onions and bell peppers to caramelize making them sweet and allow thick cut vegetables to soften and absorb essence from each other.

4-6 servings

Prep time: 10 min

Cook: 50 + min

Ingredients:

5 - 6 large cloves of garlic cut roughly

2 large onions sliced

 2 medium red bell peppers, cored, seeded and sliced

6 medium tomatoes, cored and cut into big pieces

3 medium Asian eggplants, cut into ½ inch thick rounds

3 medium zucchini, cut into ½ inch thick rounds

Basil, thyme, parsley 

Salt and pepper to taste 

Steps

Add the olive oil and garlic to a large heavy bottomed pot and sauté over medium heat until the garlic starts to brown and becomes very fragrant. (5 - 10 min)

Turn down the heat to low and then add the onions and bell peppers. Cover the pot with a lid and let the onions wilt, stirring occasionally to prevent burning. Remove the lid and sauté the vegetables until all the water released has evaporated and the onions start to brown. (5 - 10 min)

 Add the tomatoes, cover the pot with the lid, and simmer until the tomatoes are soft and have released a lot of liquid. (5 - 10 min)

Add the eggplants, zucchini, parsley, basil, thyme, salt and pepper. Stir to combine and then cover with a lid and allow the vegetables to cook until tender (30-40 minutes), stirring occasionally. 

When the vegetables are soft, remove the lid and let the ratatouille continue to simmer until the excess liquid has evaporated and the stew is nice and thick  (10-20 minutes). Adjust the salt and pepper to taste. 

Bon Appetite!

Prijatno!