Ingredients:
2 bell peppers (can be any color; I prefer orange or yellow), chopped
3 small to medium yellow onions, chopped
olive oil
2 tsp. minced bottled garlic
2 small zucchini, chopped
1/2 large or 1 small eggplant, cut in small cubes (size of dice)
3 small cans of crushed or diced tomatoes (14 oz size)
1 small can tomato sauce (8 oz. size)
herbes de provence (or: basil, thyme, parsley, and rosemary)
salt
pepper
lemon juice
Instructions:
Note: Normally when I make this, I cook the ingredients in the order I have them listed above. This time, I started with the zucchini and eggplant just to see if it would work, which it did, and thus will be the order of the instructions and pictures. I can't say that I have any particular preference.
1. In a large pot (5 qt. or larger), cook zucchini and eggplant with about 1 to 2 T. of olive oil over medium heat until the vegetables begin to soften and brown slightly:
2. Add the onions and garlic, and a splash more olive oil if needed. Cook until onions begin to soften:
3. Add the peppers and cook until they begin to soften:
(not sure why this picture will not change orientation for me; will fix when I know how lol!)
4. Add the remaining ingredients; concerning the spices--I add them generously, and the lemon juice is just a squeeze. Turn heat down to medium low or low (depending on your stove) to simmer for 30 minutes:
Enjoy ratatouille by itself as a nice vegetarian dish or a lovely side that pairs well with many main dishes. I most often eat it with a side of plain rice and some feta cheese (not at all French, but sure is a tasty combo, let me tell you! I'll add a picture of that soon :))
No comments:
Post a Comment