This recipe serves a lot of people because the leftovers are wonderful cold or at room temperature. Ratatouille is great as a side-dish for roasted meats, and it also makes a nice, light dinner.
If you are really ambitious and want to get fancy, make a ratatouille quiche. Put a thin layer of the cooked ratatouille in a baked pie shell, pour in the quiche mix and bake until set. It is especially good at room temperature.
Some people like to finely dice all the vegetables, others prefer to puree the mix after it's all cooked.
I cut the vegetables into 2.5-cm pieces because they shrink as they cook; it's not as much work this way either.
Ratatouille 4 tbs olive oil 4 large cloves garlic, peeled, cut in half 1 large onion 2 eggplants 2 zucchini 1 red pepper 1 green pepper 1 yellow pepper 4-6 tomatoes, roughly chopped 4 small yellow pattypan squash (if you can't find them, use more zucchini) .5 tsp dried oregano Salt and pepper to taste Fresh basil 2 tbs extra virgin olive oil Cut the onion, zucchini, eggplant and yellow squash into 2.5-cm chunks. Deseed the peppers and slice into 1.25-cm strips.
In a large pan, fry the garlic in the olive oil. Add the onion, eggplant, zucchini and yellow squash and fry lightly, then add in the peppers.
Cover and cook for a few minutes, then stir in the tomatoes and oregano; season well with salt and pepper.
Turn down the heat, cover and simmer, stirring often until all the vegetables are soft. Just before serving, julienne the basil, and stir it with the extra virgin olive oil into the ratatouille.
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