Serves 4 - 6 as a side
In a large, deep saute pan over medium heat, add olive oil. When hot, add onions, shallots and garlic. Saute, stirring occasionally, until onions begin to caramelize, about 5- 7 minutes. Add eggplant, continue cooking for about 5 minutes. Add the bell pepper, zucchini, squash (if using), and thyme. Cook for an additional 5 minutes. Add remaining ingredients: tomatoes, salt, pepper, parsley and basil, and once again cook for about 5 minutes.
Notes: 1. This can be made well in advance and reheated or served at room temperature.
A recipe from http://kitchenmouse.rozentali.com/2009/07/ratatouille/
Posted by Cori Rozentāle on .