Easy Ratatouille

Serves 6

Mary

Though not quite as good as Julia Child’s recipe, this ratatouille is much quicker to make.

ingredients

2 tablespoons olive oil
2 cloves garlic, minced
1 small eggplant, cut into 1-inch cubes
2 red bell peppers, seeded and cubed
3-4 small zucchinis, cut into 1-inch cubes
4 medium tomatoes, chopped
1 tablespoon fresh thyme
2 bay leaves, broken in half
Salt and pepper to taste.
Optional:
1/2 cup black olives, pitted and coarsely chopped (oil-cured, not brine-cured)
1/2 cup bacon, cubed

directions

1
In a large pot, heat olive oil over medium heat. Add the garlic and cook, stirring until softened, about 2 minutes.
2
Add the eggplant, stir until coated with oil, then add the bell pepper and stir to combine. Cover and cook for 10 minutes, stirring occasionally.
3
Add tomatoes, zucchinis, herbs, salt, and pepper. Mix well. Cover and cook for another 15 minutes on low heat, or until the vegetables are tender.
4
Optional:
5
Quickly blanch the bacon and then cook it in a saute pan; serve bacon and coarsely-chopped olives with ratatouille.

notes

One 14-oz can of diced tomatoes can be substituted for fresh tomatoes. Filipino and Chinese eggplants do not need to be peeled, while Italian eggplants do. Recipe can be made with different vegetables, but not root vegetables, which cook too slowly.

Source: Kitchen on Fire