Ratatouille with Basil
Ratatouille is a famous dish from the Provençal region of southern France. It is a perfect dish for late summer when tomatoes, eggplant and zucchini are in season. Serve it hot, cold or at room temperature with grilled meats, fish or just some good, crusty bread. It is also delicious tossed with pasta.
- 1 small eggplant (about 1 lb), cut in 3/4 cubes
- 1/2 c olive oil
- 2 large red bell peppers, cut in 3/4 pieces
- 1 large onion, coarsely chopped
- 1 small zucchini cut in 3/4 rounds
- 1 lb tomatoes, peeled, seeded, and chopped
- 4 cloves garlic, chopped
- 1 tbsp chopped fresh thyme (or 1 tsp dried)
- 1 bay leaf
- 2 tsp red wine
- vinegar, salt and pepper to taste
- 1/3 c chopped fresh basil
Place eggplant in colander. Sprinkle with salt; let stand 30 minutes.
Pat dry with paper towels.
Heat 1/4 cup olive oil in large, heavy nonstick skillet over medium-high heat.
Add eggplant and saute until brown and cooked through, about 6 minutes.
Transfer eggplant to large bowl.
Heat 1 tbsp oil in same skillet over medium-high heat. Add peppers and saute until light brown, about 5 minutes.
Add peppers to eggplant.
Add 1 tbsp oil to skillet; saute onion for about 4 minutes.
Add onion to eggplant.
Heat 1 tbsp oil in skillet; add zucchini and brown lightly, about 3 minutes.
Add to other vegetables.
Heat 1 tbsp oil in skillet; add tomatoes, garlic, thyme, and bay leaf.
Saute 3 minutes.
Return all vegetables to skillet.
Reduce heat to medium; cover and cook until vegetables are very tender, stirring occasionally, about 20 minutes.
Season to taste with salt and pepper.
Mix in vinegar; discard bay leaf. Mix in basil and serve.