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Summer Ratatouille
Heather Thomas, sloCooking
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Servings
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
In a large stock pot, heat oil over medium heat
Add onions and garlic, cook until softened
Add eggplant and bell pepper, cook until softened
Add the rest of the ingredients, bring to a boil
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!)