Ratatouille

What you need:



  • Olive oil
  • 1 small onion- chopped
  • 4 garlic gloves - minced
  • 2 bell peppers, any color- chopped
  • 2 zucchini- chopped
  • 2 summer (yellow) squash- chopped
  • 1 large or 2 small eggplant- chopped
  • 1 14.5 oz can diced tomatoes- drained
  • 1 28 oz can crushed tomatoes
  • 1 cup red wine, any kind is fine, remember to sample, often
  • 1 teaspoon dried thyme, or 2 teaspoons fresh
  • 1/2 teaspoon dried rosemary 
  • Salt and pepper to taste


What you do:


Coat bottom of big pot with olive oil and heat over medium heat.  Add onions and saute for about 3 minutes, until onions are soft and translucent.  Add garlic and saute, only for a a minute or so, or the garlic will burn and get bitter, and that's just ew.  Add wine and let it cook down for a few minutes.  Add in peppers, zucchini and squash.  Let the veggies cook for a 5 minutes to soften, then add thyme and rosemary.  Add eggplant and tomatoes and salt and pepper.  Let every thing cook and jive in the pot for about 45 minutes to an hour, so flavors marry ( I have always wanted to say that).  You can keep in on low on the stove for a long time, like I did.  The longer it cooks, the more flavorful it becomes.  

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