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2 eggplants, pared, diced
2 zucchini, diced
1 red bell pepper, seeded, diced
1 green bell pepper, seeded, diced
1 yellow bell pepper, seeded, diced
1 onion, pared, diced
1 cup olive oil
2 tomatoes, peeled, seeded, diced
2 garlic cloves, pared, crushed
1 thyme sprig
1 bay leaf
salt and pepper, to taste
water, as needed
Saute each vegetable (except tomatoes) separately in small amount of olive oil; drain in colander. Reserve drained oil. Place vegetables in heavy saucepan; add tomatoes, garlic, herbs and seasonings. Add enough water to moisten. Heat to simmering; reduce heat. Simmer gently for 30 minutes. Increase heat; cook until ratatouille reaches desired consistency. Finish with small amount of reserved olive oil.
2 zucchini, diced
1 red bell pepper, seeded, diced
1 green bell pepper, seeded, diced
1 yellow bell pepper, seeded, diced
1 onion, pared, diced
1 cup olive oil
2 tomatoes, peeled, seeded, diced
2 garlic cloves, pared, crushed
1 thyme sprig
1 bay leaf
salt and pepper, to taste
water, as needed
Saute each vegetable (except tomatoes) separately in small amount of olive oil; drain in colander. Reserve drained oil. Place vegetables in heavy saucepan; add tomatoes, garlic, herbs and seasonings. Add enough water to moisten. Heat to simmering; reduce heat. Simmer gently for 30 minutes. Increase heat; cook until ratatouille reaches desired consistency. Finish with small amount of reserved olive oil.
