Ratatouille

Name: Ratatouille
Ingredients: 2 lbs. tomatoes, preferably fleshy plum tomatoes (rather than a juicy heritage breed); A good olive oil; A pinch of sugar; A pinch of saffron (optional); 4 medium-sized red bell peppers; 3 large onions, peeled and roughly diced; 3 medium-sized eggplants, peeled and roughly diced; 2 cloves of garlic, peeled; Sprigs of rosemary and thyme, tied together into a bouquet garni, plus 1 tsp. of thyme leaves; A handful of basil leaves (optional); 3 medium-sized zucchini; 1-3 Tbsp. red-wine vinegar, according to taste; A dozen pitted black Kalamata olives (optional); Salt; pepper; Basil leaves; recipeIngredient ends

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Recipe credited to The French Secret to Ratatouille, a Last Taste of Summer By Bill Buford Recipe credited to The French Secret to Ratatouille, a Last Taste of

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Ingredients

2 lbs. tomatoes, preferably fleshy plum tomatoes (rather than a juicy heritage breed)
A good olive oil
A pinch of sugar
A pinch of saffron (optional)
4 medium-sized red bell peppers
3 large onions, peeled and roughly diced
3 medium-sized eggplants, peeled and roughly diced
2 cloves of garlic, peeled
Sprigs of rosemary and thyme, tied together into a bouquet garni, plus 1 tsp. of thyme leaves
A handful of basil leaves (optional)
3 medium-sized zucchini
1-3 Tbsp. red-wine vinegar, according to taste
A dozen pitted black Kalamata olives (optional)
Salt
pepper
Basil leaves
recipeIngredient ends