Ratatouille

This favorite southern French stew has lots of vegetables, but the main ingredient is eggplant. Many recipes will cook the vegetables separately. But this is easier; cook everything altogether!

Ratatouïa (Provençal)

Old French:

rata = "an army strew"

touiller = "to fling together"

Serves 8

(or 3 with leftovers)

Can be made 8 hours ahead, refrigerated.
Serve cold, warm, or hot.

This a little different from "Provençal Ratatouille in Tian"
http://veggiefernandezs.blogspot.com/2014/09/provencal-ratatouille-tian.html

3 Tbs. (45 ml) olive oil

2 cups (480 ml) chopped onions

2 organic eggplants, unpeeled and diced

4 minced cloves of garlic

2 diced organic zucchini

1 each: diced red and yellow organic bell pepper, 

2 3/5 pounds (about 1 kg) chopped organic tomatoes = 6 cups/1,4 liters)

2 cups (480 ml) sliced organic mushrooms

3 thyme sprigs with the flowers (if possible)

2 Tbs. (30 ml) each: marjoram and oregano 

1 bay leaf

1/4 cup (60 ml) each: minced basil and parsley
1 1/2 tsp. (9 ml) paprika

2-3 Tbs. (30-45 ml) red wine vinegar

pinch of red pepper

un 1. Heat the oil in a large pot over medium heat.
dos 2. Sauté the onions about 10 minutes, until tender.
tres 3. Sauté the eggplants and garlic for 5 minutes.
quatre 4. Sauté the zucchini, bell peppers, and mushrooms for 5 minutes.
cinc 5. Mix in the tomatoes, vinegar, and herbs (except the basil). Reduce the heat to medium-low and cover the pot.
sièis 6. Stir occasionally for 40 minutes until the vegetable are tender.
sèt 7. Remove the bay leaf and stir in the basil.
uèit 8. Garnish with thyme sprigs.

Bon apetís!