Ratatouille

10Nov10

1/2 c olive oil

4 lge. onions

4 cloves garlic minced or smashed

2 med. eggplants cut in cubes

12 zucchini thickly sliced

4 green peppers cut in chunks

2 tsp. salt

2 tsp. fresh basil

1 cup parsley

6-8 tomatoes cut in chunks

Heat oil add onions and garlic cook until soft.

stir in eggplant, zucchini, peppers and 1 tsp salt, basil, and minced parsley. Add a bit more oil if vegetables start to stick.

Cover pan and cook over moderate heat for 30 minutes, stir occasionally. This dish freezes very well, use for pizza toppings, with pasta or fill crepes.

Add tomatoes and cook for an additional 15 minutes uncovered.

ratatouille should have a bit of liquid but not soupy. Add more salt if needed. Serve hot, chilled or at room temperature.

Ratatouille can also be cooked in the oven. Add all the ingredients to a heavy dutch oven, drizzle oil on top and bake at 350 degrees for 3 hours. Uncover at the end of the second hour if too soupy. Stir Gently.