Was in the mood for something hot and veggie-y and for some reason ratatouille came to mind. Hadn’t made it for awhile and couldn’t find a recipe on hand, so what else to do than google it? Came across a recipe on Bon Appetit that received many stars.
1 onion, sliced thin
2 garlic cloves, minced
5 tablespoons olive oil
a 3/4-pound eggplant, cut into 1/2-inch pieces (about 3 cups)
1 small zucchini, scrubbed, quartered lengthwise, and cut into thin slices
1 red bell pepper, chopped
3/4 pound small ripe tomatoes, chopped coarse (about 1 1/4 cups)
1/4 teaspoon dried oregano, crumbled
1/4 teaspoon dried thyme, crumbled
1/8 teaspoon ground coriander
1/4 teaspoon fennel seeds
3/4 teaspoon salt
1/2 cup shredded fresh basil leaves (totally forgot to grab this so had to use dry)
In a large skillet cook the onion and the garlic in 2 tablespoons of the oil over moderately low heat, stirring occasionally, until the onion is softened. Add the remaining 3 tablespoons oil and heat it over moderately high heat until it is hot but not smoking.
Add the eggplant and cook the mixture, stirring occasionally, for 8 minutes, or until the eggplant is softened. Stir in the zucchini and the bell pepper and cook the mixture over the moderate heat, stirring occasionally, for 12 minutes.
Stir in the tomatoes and cook the mixture, stirring occassionally, for 5 to 7 minutes, or until the vegetables are tender. Stir in the oregano, the thyme, the coriander, the fennel seeds, the salt, and pepper to taste and cook the mixture, stirring, for 1 minute. Stir in the basil and combine the mixture well.
The ratatouille may be made 1 day in advance, kept covered and chilled, and reheated before serving.
I added some extra tomatoes (had some canned ones that were easy to throw in). I also added plenty of extra garlic, which never hurts. This recipe hit the spot! The first time I had it, it was enjoyed with some roast chicken and delicious french bread at my friend’s place.