Ratatouille (V)

Ingredients

• 1 large eggplant, cubed
• 2 large zucchini, cubed
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 6 cloves garlic, minced
• 2 large onions, chopped
• 3 large peeled seeded tomatoes
• 2 tsp basil
• ½ C olive oil
• 1 tbs salt
• ½ tsp black pepper
• ½ tsp white pepper

Directions

1. Prep Eggplant: Cut eggplant into ½" cubes. Toss with 1 tsp salt and lemon juice, then place in a colander to drain for at least 30 minutes.
2. Sauté Base: Heat olive oil in a large pot and cook garlic until lightly browned. Add onions and cook until translucent.
3. Cook Vegetables: Add zucchini, peppers, eggplant, and remaining seasonings. Cook, stirring, until vegetables begin to soften, about 10-15 minutes.
4. Simmer: Add tomatoes and cook until the mixture has reduced and thickened, about 20 minutes.
5. Serve: Serve as a vegetable side dish or relish.

Chef's Notes

• Fresh basil adds a bright flavor boost to this dish.

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