Ratatouille By Casey Angelova

Photo: Casey Angelova

Ingredients

1 lg eggplant, cut into 1 inch/ 2.5 cubes (about 8 cups)

4 medium zucchini, cut into inch/ 2.5 cubes (about 8 cups)

1/2 cup extra virgin olive oil, plus 4 tbsp

3 tablespoons of fresh thyme leaves, chopped

6 pounds /2.5 kg tomatoes, blanched& cut into eights

4 bell peppers, 2 red, 2 yellow, roasted, peeled slices lengthwise about ¾/ 2 cm t

6 cloves of garlic, minced (feel free to adjust quantity to your personal preference)

2 md onions, cut into half moons about ½/ 1.25 cm thick

1 handful large of fresh basil leaves, thinly sliced

1 handful large of fresh flat-leaf parsley, coarsely chopped

salt& freshly ground pepper

Preparation

Preheat the oven to 400F/205C.

Combine cubed eggplant and zucchini in a large bowl with 1/2 of the thyme and 1/2 cup of the olive oil, season with salt and pepper and toss to coat the vegetables completely.

Roast in the oven, tossing occasionally for about 30 minutes. You want them to have a bit of golden color but not be charred. Depending on the size of your oven, you might need to do this in batches. I have a small European oven, so I needed to do three. After cooking, the eggplant and zucchini will reduce to less than half, so don't worry.

In a large dutch oven, heat the remaining olive oil over medium-high heat. Once the oil is hot, but not smoking, add the onions and let cook for about 3 minutes till soft, then add the garlic and cook one minute more till fragrant.

Next, add the tomatoes and peppers, cook until the tomatoes are soft about 6 - 8 minutes.

Then add the roasted eggplant and zucchini

Of the sliced basil and the rest of the chopped thyme. Season with salt and pepper. Reduc e heat to medium-low and simmer, stirring occasional for about 30 minutes to all the vegetables are soft.

Before serving stir in the parsley and remaining basil, cook for about a minute more to incorporate the herbs and serve. Will keep for up to three days in the fridge, covered.