Ratatouille
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3 Tbs olive oil 4 medium cloves garlic 2 cups chopped onion 1 bay leaf 2-3 small eggplant, cubed 1 ½ tsp salt 1 ½ tsp basil |
1 tsp marjoram or oregano ½ tsp rosemary ½ tsp thyme 2 medium bell peppers, in strips 3-4 medium tomatoes, peeled and chopped Freshly minced parsley (optional) Minced olives (optional) |
Heat olive oil in a deep skillet or Dutch oven. Add garlic, onion, and bay leaf, and sauté over medium heat for about 5 minutes. Add eggplant, salt, and herbs and stir. Cover and cook over medium heat, stirring occasionally, for about 15-20 minutes, or until the eggplant is soft. Add bell peppers, black pepper, and tomatoes. Break the tomatoes into smaller pieces with a spoon. Cover and simmer for about 10 more minutes, or until peppers are tender. Serve hot, warm, or at room temperature.
From Moosewood Cookbook by Mollie Katzen
