Ratatouille – FRESHFARM

Name: Ratatouille – FRESHFARM
Ingredients: ½ cup olive oil; 1 large onion, peeled and thinly sliced (about 3 cups); 3 large cloves of garlic, peeled and grated; 2 eggplants (medium to small size), unpeeled, cut into ½ inch cubes (about 8 cups); 2 assorted bell peppers, stemmed, seeded and diced into ½ inch pieces (about 2 cups); 1 zucchini, diced into 1 inch cubes (about 2 cups); ½ tsp kosher salt, plus more to taste; 4 large tomatoes, coarsely chopped (about 4 cups) or 4 cups good quality canned tomatoes; 1 Tbsp red wine vinegar; 1 Tbsp fresh thyme leaves, minced (or 1 tsp dried thyme); 1 cup fresh basil leaves, lightly packed (or 1 Tbsp dried basil); freshly ground black pepper

www.freshfarm.org

Rich vegetable stew cooked in a pot or on the stove - delicious hot or cold

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.freshfarm.org.

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Ingredients

½ cup olive oil
1 large onion, peeled and thinly sliced (about 3 cups)
3 large cloves of garlic, peeled and grated
2 eggplants (medium to small size), unpeeled, cut into ½ inch cubes (about 8 cups)
2 assorted bell peppers, stemmed, seeded and diced into ½ inch pieces (about 2 cups)
1 zucchini, diced into 1 inch cubes (about 2 cups)
½ tsp kosher salt, plus more to taste
4 large tomatoes, coarsely chopped (about 4 cups) or 4 cups good quality canned tomatoes
1 Tbsp red wine vinegar
1 Tbsp fresh thyme leaves, minced (or 1 tsp dried thyme)
1 cup fresh basil leaves, lightly packed (or 1 Tbsp dried basil)
freshly ground black pepper