My mom gave me this recipe out of her Joy of Cooking book. It does require a lot of chopping and attention throughout the process but it's completely worth it and fairly easy. And hubby who is not the biggest veggie lover (but getting much better), really likes it... added plus!
From Joy of Cooking, serves 4-6
1/4 cup plus 2 Tbsp olive oil
1 medium eggplant, peeled and cut into 1 in. cubes
1 lb zucchini, cut into 1 in. cubes
1 1/2 cups sliced white onions
2 large red bell peppers, cut into 1 in. squares
3 cloves garlic, chopped
28oz can chopped tomatoes, drained
2-3 springs of fresh thyme
1 bay leaf
1/4 cup chopped fresh basil
Saute eggplant and zucchini in 1/4 cup olive oil in large non-stick skillet over high heat until they are tender and golden (10-12 min). Remove vegetables from skillet and reduce heat to medium-high. In same skillet, cook onions in 2 Tbsp olive oil until slightly softened. Then add red bell peppers, garlic, and salt & pepper to taste and cook until vegetables are tender (8-12 min). Add tomatoes, thyme, and bay leaf. Reduce heat to low, cover, and cook for 5 min. Add eggplant and zucchini back in and cook until everything is tender (20 min more). Taste and adjust seasonings as needed. Then stir in basil.
|peelin' the eggplant|
|eggplant and zucchini cooking.. see the smoke|
|just after adding in bell peppers and garlic|
|simmering all together now|
I served it as the main dish over brown rice with some cheesy naan bread. It's very hearty so you don't even miss the meat but you could serve as a side dish along with chicken as well.
It is such pretty colors and uses so many summer veggies and herbs. The basil came right from my herb garden! I had never had ratatouille or even heard of it before the movie came out and then after my mom made it for hubby and I once when we were visiting, we were hooked!
Try it out and let me know what ya think!
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