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My Favorite Ratatouille



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La Belle Cuisine


My Favorite Ratatouille

2/3 cup olive oil
1 pound onions, thickly sliced
1 pound mixed green, red, and yellow
bell peppers, seeded and cut
into 1-inch squares
1 pound small eggplant, peeled, cut
into 1-inch squares
6 cloves garlic, chopped
1 teaspoon salt
Pinch cayenne pepper
2 pounds firm ripe tomatoes, peeled,
seeded, cut into 1-inch squares
1 tablespoon dried thyme
Bouquet garni: parsley stems, 1 bay leaf
1 pound small zucchini, cut into 1-inch squares
1/2 cup chopped parsley leaves

Heat 1/3 cup oil in large enameled pot or Dutch oven. Add onions, sauté
until softened, 5 to 8 minutes. Add the peppers, eggplant, garlic, salt, and cayenne; sauté, stirring occasionally over medium heat, about 10 minutes. Add the tomatoes, thyme, and bouquet garni. Reduce heat to very low. Simmer, stirring occasionally, about 1 hour. Stir in the zucchini and con-
tinue to simmer slowly, partially covered, 1 hour longer. Ladle off and
reserve excess liquid; continue to simmer vegetables over low heat. Pour reserved liquid into small saucepan and simmer over medium heat until reduced to about 3/4 cup. Remove kettle from heat, add remaining 1/3
cup oil, 1/4 cup parsley and reduced vegetable liquid. Correct seasoning
if necessary. Let cool to room temperature Sprinkle with the remaining
parsley before serving. 6 servings.

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