Ratatouille with fresh basil

6 servings

Ingredients

Quantity Ingredient
1 small Eggplant (about 1 lb.) cut into 3/4\" cubes
8 tablespoons Olive oil
2 larges Red bell peppers, chopped
1 large Onion, coarsely chopped
12 ounces Zucchini, cut into 3/4\" thick rounds
1 pounds Tomatoes, pelled, seeded, coarsely chopped
4 Garlic cloves, chopped
1 tablespoon Fresh thyme, chopped OR
1 tsp dried
1 Bay leaf
2 teaspoons Rd wine vinegar, optional
⅓ cup Fresh basil, chopped

Directions

Place eggplant in a colander and sprinkle with salt; let stand 30 minutes. Pat dry with paper towels.

Heat 4 Tbsp olive oil in a large non-stick skillet over med-high heat. Add eggplant and saute until brown and cooked through, about 6 minutes. Transfer to a large bowl. Heat another Tbsp of oil in the same skillet, add the red peppers and saute until light brown, about 5 minutes; add to egg plant. Add another Tbsp to skillet, saute onion until translucent, about 4 minutes; add to eggplant. Add another Tbsp oil and saute zucchini about 3 minutes; add to other vegetables.

Heat another Tbsp of oil in same skillet, add tomatoes, garlic, thyme, bay leaf, and saute about 3 minutes. Return all vegetables to skillet, reduce heat to medium, cover and cook until vegetables are very tender, stirring occasionally, about 20 minutes. Season to taste with salt & pepper. Mix in red wine vinegar if desired; discard the bay leaf. Mix basil leaves into ratatouille and serve.

This can be served hot or cold; and makes an excellant appetizer served with crackers.

From: Bon Appetit, May, 1995, 'The Mediterranean, A Delicious Voyage of Discovery' Typed by: Bob 8-{) Submitted By ROBERT WHITE On 05-03-95

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