Ratatouille Recipe

Fresh herbs make this ratatouille recipe sing!

Savory Ratatouille Recipe
Servings: 6

6 tomatoes
1/4 cup olive oil
1 medium onion, sliced in half rounds
2 garlic cloves, minced
1 tablespoon fresh parsley, chopped
1 eggplant, 1-inch slices
2 zucchini, sliced into 1/4-inch rounds
1 red bell pepper, seeded and diced
3 tablespoons wine vinegar
2 tablespoons fresh parsley, chopped
Black pepper

Fresh parsley, basil or oregano for garnish

Blanch tomatoes by placing in boiling water for 10 seconds. Drain, and when cool enough to handle, peel, seed and chop. Reserve juice from tomatoes. 

Heat oil in a large, deep, heavy saucepan. Add onion, garlic and 1 tablespoon parsley. Saute about 3 minutes or until onion is soft. Add eggplant, zucchini and red sweet pepper and mix well.

Cover pan and simmer over low heat until the vegetables are tender; about 30-35 minutes. Add tomatoes with the juice, stir well.  Cover again and simmer 10 minutes more.

Remove from heat and let stand, covered, for 10 minutes.  Add wine vinegar and black pepper to taste. Stir well. Place into serving dish and garnish with fresh parsley, basil or oregano. Serve warm or at room temperature.