Essentially a vegetable stew, the name “Ratatouille” comes from the French verb touiller, meaning “to stir up” – and it’s just that easy! This hearty dish hails from the Provence region of France is a super easy-to-make mix of seasonal vegetables, garlic, and olive oil. A perfect dish for a hard working gardener and lazy cook like me - enjoy!
1/4 cup olive oil
1 head garlic, cloves smashed & peeled
2 large green bell peppers, cut into chunks
2 medium onions, cut into half-moons
1 large eggplant (or three small ones) cut into chunks
3 medium zucchini, cut into 1-1/2-inch chunks
1 tablespoon chopped fresh parsley or 1 teaspoon dried
1 tablespoon chopped fresh basil or 1 teaspoon dried
1 tablespoon chopped fresh marjoram or oregano leaves
2 (14-1/2-ounce) cans diced tomatoes, drained
1/4 cup red wine vinegar
1 Bay leaf
2 tablespoons sugar
salt to taste
black pepper to taste
1. In a large skillet, heat the oil over medium-high heat; sauté the garlic, bell peppers, and onions for 5 minutes, or until tender.
2. Add the eggplant and zucchini; mix well, and cook for 5 minutes. Stir in the parsley, basil, marjoram, bay leaf and diced tomatoes; mix well.
3. Reduce the heat to medium-low and cook for 15 minutes. Stir in the remaining ingredients and heat for 2 to 3 minutes before serving.