Recipe information
Yield
Serves 8
Ingredients
3 tablespoons extra-virgin olive oil
2 cups chopped onions
2 1-pound eggplants, unpeeled, cut into 1-inch cubes
4 garlic cloves, minced
2 zucchini, cut into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
2 3/4 pounds ripe tomatoes, seeded, coarsely chopped (about 6 cups)
3 fresh thyme sprigs
1 fresh rosemary sprig
1 bay leaf
1/4 cup minced fresh basil
Preparation
Heat oil in heavy large pot over medium heat. Add onions and sauté until tender, about 10 minutes. Add eggplants and garlic; sauté 5 minutes. Add zucchini and bell peppers; sauté 5 minutes. Mix in tomatoes, thyme, rosemary and bay leaf. Reduce heat to medium-low. Cover and cook until vegetables are tender and flavors have blended, stirring occasionally, about 40 minutes. Discard bay leaf; stir in basil. Season ratatouille generously with salt and pepper. Transfer to bowl. (Can be prepared 8 hours ahead. Cover and refrigerate.) Serve cold, warm or hot.
