Ratatouille
Ratatouille
Ingredients
- 1 eggplant, cubed
- 1 large onion, chopped
- 6 tbsp (90 ml) olive oil
- 3 garlic cloves, finely chopped
- 1/2 lb (225 g) white button mushrooms, quartered
- 1/4 tsp red pepper flakes
- 2 yellow bell peppers, seeded and diced
- 2 zucchini, cubed
- 1 can (28 oz/796 ml) diced tomatoes, drained
- 4 thyme sprigs
- 1/4 cup (10 g) basil, chopped
Instructions
- In a large pot over medium-high heat, brown the eggplant and onion in ¼ cup (60 ml) of the oil. Season with salt and pepper. Add the garlic and cook for 1 minute. Set aside in a bowl.
- In the same pot, brown the mushrooms with the pepper flakes in the remaining oil. Set aside with the eggplant.
- In the same pot, brown the bell peppers and zucchini. Add oil, if needed. Return the eggplant mixture to the pot. Add the tomatoes and thyme. Stir well. Bring to a boil and simmer gently for 15 to 20 minutes. Remove the thyme and add the basil. Adjust the seasoning. Serve with pasta, fish, grilled chicken or on pizza.
Ratatouille