Ratatouille With Fresh Basil

Recipe Ingredients

1 tablespoon	15ml	Eggplant - (about 1 pound) cut (small) into 3/4 inch
		Cubes
8 tablespoons	120ml	Olive oil
2 tablespoons	30ml	Red bell peppers - cut into 3/4 inch (large)
1 tablespoon	15ml	Onion - coarsely chopped (large)
12 oz	340g	Small zucchini - cut into 3/4 inch
1 lb	454g / 16oz	Tomatoes
		Peeled - seeded, coarsely chopped
4		Garlic cloves - chopped
1 tablespoon	15ml	Chopped fresh thyme - or 1 tsp. Dried
1		Bay leaf
2 teaspoons	10ml	Red wine vinegar - (optional)
1/3 cup	48g / 1.7oz	Chopped fresh basil

Recipe Instructions

Place eggplant in colander. Sprinkle with salt. Let stand 30 minutes. Pat eggplant dry with paper towels. Heat 4 Tbsp olive oil in heavy large non-stick skillet over med-hi heat. Add eggplant and saute until brown and cooked through, about 6 minutes.

Transfer eggplant to large bowl. Heat 1 Tbsp olive oil in same skillet over med-hi heat. Add bell peppers and saute until light brown, about 5 minutes.

Add bell peppers to eggplant. Add 1 Tbsp olive oil to same skillet. Add chopped onion and saute until light brown, about 4 minutes. Add onion to eggplant. Heat 1 Tbsp olive oil in same skillet over med-hi heat.

Add zucchini and brown lightly, about 3 minutes. Add zucchini to eggplant mixture. Heat 1 Tbsp olive oil in same skillet.

Add tomatoes, garlic, thyme and bay leaf and saute mixture 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, if desired. Discard bay leaf. Mix basil into ratatouille and serve. Serve cold or slightly warm as an appetizer, main course, or side dish.

Source:
Bon Appetit, May 1995

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