Ratatouille, pronounced 'ra-tuh-TOO-ee', is a traditional French Provencal stewed vegetable dish typically made with eggplant, and is a delicous way to serve a bountiful harvest of vegetables.
1/4 cup olive oil
1 pound onions, coarsely chopped
1 pound red bell peppers, coarsely chopped
3 cloves of garlic, finely minced
1 pound eggplants, cut into dice
1 1/2 pounds tomatoes
Salt and freshly ground pepper to taste
- In a large saucepan, heat the oil. When hot, add the onions and bell
peppers. Cook for about 10 minutes over medium heat, stirring frequently to avoid browning.
- Add the garlic and the eggplant to the mixture. Mix well, cover, and cook over a low heat for another 10 minutes.
- Put the tomatoes into a large bowl, cover with boiling water and soak for about 1 minute. This should loosen the skins and allow you to simply slip them off.
- Quarter the tomatoes, remove the seeds, and chop. Add to the eggplant mixture. Simmer for an additional 10 minutes. Salt and pepper to taste and serve.
Makes 6 to 8 servings.