Springtime Ratatouille
  • 4 – 5tablespoons olive oilextra virgin
  • 1 medium onionfinely chopped
  • 4cloves garlicminced
  • 2 yellow pepperschopped
  • 2 orange pepperschopped
  • 2 zucchinichopped
  • 1 eggplantchopped
  • 1can tomatoesdiced, 28-ounce, plus the juice
  • 4tablespoons dried parsley
  • saltto taste
  • black pepperto taste
  1. In a large pot, heat the olive oil over medium heat. Add the onions, and cook until translucent and soft, about 5 minutes. Add the garlic, and cook another minute.
  2. Add the peppers, zucchini, eggplant, tomatoes, and parsley to the pot, and stir well. Cook over a medium heat for about 30 minutes, until the vegetables start to soften and release their juices. Season with salt and pepper, and cook for another 20 minutes to cook off some of the liquid. The vegetables should seem slightly overcooked. Check again for seasoning, and remove from the heat.
  3. Serve ratatouille warm or at room temperature.