Ratatouille a la Casey

This is really the only recipe I have ever made of Ratatouille.  I really liked it, so I figured why change.  I lost the original, so here is my version.

1 Eggplant, peeled and cut into 1″ (2.5cm) pieces
2 Med. Zucchinis, cut into 1″ (2.5cm) pieces
1 Red Bell Pepper
1 Yellow Bell Pepper
1 Lg Onion, sliced into half circles 1/2″ thick (1.25cm)
2 – 3 Cloves of Garlic, minced
2 28 – 320z (1600g) Can of Whole Italian Tomatoes, nothing added!
1 Lg handful fresh Basil leaves, torn and roughly chopped
8 – 10 sprigs of fresh Thyme, leaves removed, no stems
6 – 8 sprigs of fresh flat-leaf Parsley, stems removed, leaves chopped
1/3 cup (110ml) Extra Virgin Olive Oil, plus 3 tbsp (45ml)
Salt and Fresh ground pepper

Pre-heat the oven to 425F (220C).  Toss the Eggplant & Zucchini with the 1/3 cup of Olive Oil, add the leaves from half the sprigs of Thyme and season with salt and pepper.  Put the mixture on a baking sheet and roast until they have a nice golden color about 40 minutes.  About half way through give the mixture a turn.

Roast the 2 Bell Peppers on the burner of your stove on all sides till the skin nice and dark.  Transfer immediately to a large bowl, sprinkle with salt and cover with plastic wrap.  Let the peppers sit till cool about 15 – 20 minutes.  Then peel and remove the seeds and stem, and slice into 1/2″ (1.25cm) long strips.  Set aside.

Take the canned Tomatoes and drain, remove seed and roughly chop into pieces.  Set aside.

In a large heavy bottomed pot (like a Le Creuset Dutch/French Oven) heat the remaining 3 tbsp. of Olive Oil over med. high heat.  Add the Onion and cook until soft 5 – 7 minutes stirring often, don’t let them burn! Then add the Garlic and cook until fragrant, 1 minute.  Next add the Eggplant-Zucchini mixture, Roasted Peppers, Tomatoes, 1/2 of the Basil and the rest of the Thyme leaves and season with salt and pepper.  Let the everything cook for 10 – 15 minutes till hot and bubbling.  Then lower the heat to a simmer, cover and cook for an additional 30 minutes.  Remove from heat, add the remaining Basil and Parsley, season with more Salt and Pepper and stir.  You can serve immediately or room temperature or cold!  Enjoy 🙂

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Author: caseyangelova

Eating, Gardening & Living in Bulgaria www.caseyangelova.com

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