2 1/2 pounds tomatoes (4 large), peeled and coarsely chopped
8 large garlic cloves, thinly sliced
1 cup chopped fresh flat-leaf parsley
20 fresh basil leaves, torn in half
1 cup plus 2 Tablespoons extra virgin olive oil
1 (2-pound) eggplant, cut into 1
2 1/4 teaspoons salt
2 large onions, (1 1/2 pounds total), quartered lengthwise and thinly sliced lengthwise
3 assorted bell peppers (green, red, and /or yellow), cored, seeded and cut into 1
4 medium zucchini (2 pounds total), quartered lengthwise and cut crosswise into 3/4
1/2 teaspoon freshly ground black pepper
Instructions
Combine tomatoes, garlic, parsley, basil, and 1/3 cup oil in a 5-quart heavy pot, bring to a simmer, and simmer, covered, stirring occasionally, until tomatoes break down and sauce is slightly thickened, about 30 minutes. While sauce is simmering, toss eggplant with 1/2 teaspoon salt in a large colander. Let stand in sink or on a deep platter for 30 minutes.
Meanwhile, heat 3 tablespoons oil in a 12" heavy skillet over moderate heat. Add onions with 1/4 teaspoon salt and cook, stirring occasionally, until softened, 10 to 12 minutes. With a slotted spoon, transfer onions to a large bowl. Add 3 more tablespoons oil to skillet and cook bell peppers, with 1/4 teaspoon salt, stirring occasionally, until softened, about 10 minutes. With slotted spoon, transfer peppers to bowl with onions. Add 3 more tablespoons oil to skillet and cook zucchini, with 1/4 teaspoon salt, stirring occasionally, until softened, 8 to 10 minutes. With slotted spoon, transfer zucchini to bowl with other vegetables.
While zucchini is cooking, pat eggplant dry with paper towels. Add remaining oil (scant 1/4 cup) to skillet and cook eggplant over moderate heat, stirring occasionally, until softened, 10 to 12 minutes.
Add vegetables, remaining 1 teaspoon salt, and pepper to tomato sauce and simmer, covered, stirring occasionally, until vegetables are very tender, about 1 hour.
Season ratatouille with salt. Cool, uncovered, and serve warm or at room temperature.
NOTE: The ratatouille can be made up to 2 days ahead and refrigerated, covered. Bring to room temperature, or reheat, if desired.
Originally Submitted
1/1/2008
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