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Ratatouille
Gardens are beginning to burst with fresh vegetables that need eating. Ratatouille is one of the very first things that I learned to make while living in France. I had never had ratatouille before and instantly fell in love with the dish. Here is the original recipe that my French chef taught me.
INGREDIENTS
1 Chopped Medium Onion
2 Minced Garlic Cloves
2 Tablespoons Olive Oil
3 Cups Cubed Eggplant
1 Large Sliced Zucchini
2 Medium Chopped Tomatoes
1 Chopped Medium Green Bell Pepper
4 Tablespoons Dry White Wine or Chicken or Vegetable Broth
1/2 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
1Tablespoon Snipped Fresh Basil
In a large size skillet add the olive oil and sauté the onion and garlic over a medium heat for 5 minutes until the onion is nice and tender. Add the eggplant, zucchini, tomatoes, green pepper, wine, kosher salt and pepper. Turn the heat up and bring to a boil, but be careful not to burn the vegetables. Once you have brought to a boil turn the heat down to simmer and cover with a lid. Cook with the lid on for 15 minutes until the majority of the liquid is gone. Stir occasionally. Stir in the basil before serving. Transfer to a serving bowl and serve with crusty bread. Serves 4
