Ratatouille 2

Brrrrr!

It has been cold this winter! My bones are cold, my feet are cold, my hands are cold… but my stomach is nice and toasty! Why? Because I have heaps and heaps of hot Ratatouille in my belly!!!

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Big chunks of veggies, tomato broth and an amazing array of herbs makes this dish one of those meals that is great for lunch or dinner, alone of with a crowd. Want to come over and have some?

Rat 2

~ Ratatouille ~
Makes roughly 3 quarts
Adapted from this recipe

Ingredients

1 large can (28 ounces) whole peeled tomatoes
4-6 tablespoons extra-virgin olive oil
1 large eggplant (1 pound), cut into 1-inch chunks
1 large yellow onions, diced large
6 fresh garlic cloves, smashed and peeled
2 bell peppers (any color – I used red), seeded and diced large
2 large zucchini (1 pound total), diced large
1 bay leaf
1 tablespoon oregano leaves
1 tablespoon basil leaves
salt and pepper to taste
1 cup water

Directions

  • Preheat oven to 350 degrees. Place the entire can of tomatoes on a baking sheet. Take a knife and chop them into 1/2 inch pieces. Drizzle with olive oil (approx 2-3 tablespoons), salt, pepper and died basil flakes. Bake for 30 minutes, stirring every 10 minutes or so.

  • In a large bowl, toss eggplant with a good pinch of salt. In a large heavy pot, heat about 4 tablespoons of olive oil over medium heat. Add onion, a pinch of salt and pepper and let cook for about 5 minutes. Add garlic and cook until onions and garlic are soft, about 5 minutes. Add peppers and cook, stirring, until crisp-tender, about 5 minutes minutes. Season with salt and pepper and herbs.

  • The add tomatoes, eggplant, zucchini, bay leaf and water to pot. Cook, stirring occasionally, until mixture comes to a simmer. Reduce heat to medium-low and cook partially covered until veggies are soft. Approx 20 minutes. Taste to see if you need to add any more seasonings. Serve with warm crusty bread and a salad.

  • Rat 1

    XxOo Tasha

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    This entry was posted in dinner, eggplant, recipe, vegan, vegetarian, zucchini. Bookmark the permalink.

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