Summer Ratatouille
 
 
Author:
Serves: 8-12 servings
Ingredients
  • 2 tbsp olive oil
  • 2 cups chopped onion (I used 1 cup sweet & 1 cup red)
  • 4 cloves garlic, minced
  • 4 cups diced eggplant (I used Japanese & Chinese)
  • 1 cup chopped red bell pepper
  • 4 cups chopped fresh tomato
  • 2 cups sliced zucchini
  • 1 cup chopped mushroom
  • 3 tbsp tomato paste
  • 1 tsp each: sugar, dried basil
  • ½ tsp dried rosemary, crumbled
  • ¼ tsp dried thyme
  • ¼ tsp dried sage
  • 2 tsp red wine vinegar
  • salt & pepper to taste
Instructions
  1. In a large stock pot, heat oil over medium heat
  2. Add onions and garlic, cook until softened
  3. Add eggplant and bell pepper, cook until softened
  4. Add the rest of the ingredients, bring to a boil
  5. Reduce heat and simmer about 25 minutes, stirring occasionally
Notes
(I had to run an errand, so turned off the burner, covered the pot and let it sit for 30 minutes - it was perfectly ready when I got home, even without the burner being on!)
Recipe by sloCooking at http://slocooking.net/2017/09/15/summer-ratatouille/