My Favorite Ratatouille
Prep Time
60 minutes
Prep Notes
Yield: Makes 4 Main-course or 8 side-dish servings
Cooking Time
50 minutes
Ingredients
2 medium eggplants, trimmed, peeled, cut into 3/4" pieces
1 tablespoon salt
2 medium red bell peppers or equivalent of jarred roasted red bell peppers
6 tablespoons extra-virgin olive oil
2 onions, thinly sliced
3 garlic cloves, minced
2 medium zucchini, trimmed, cut into 1/4"-thick rounds
5 medium roma tomatoes, chopped
3/4 cup fresh Italian parsley
2 bay leaves
1 teaspoon coarsely ground black pepper
1/2 teaspoon honey
1/2 teaspoon ground cumin
1 1/2 teaspoons dried oregano
1 teaspoon anchovy paste
1/3 cup Kalamata olives, pitted, sliced
Parmesan cheese for serving (optional).
Directions
Place eggplant pieces in large colander set over bowl or in sink. Sprinkle with 1 tablespoon salt, toss. Let stand 1 hour. Squeeze out excess moisture.
Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag or container for 10 minutes. Peel and seed peppers. Or use equivalent of jarred roasted red peppers. cut into 1/4" wide strips and set aside.
Heat 6 tablespoons of oil in heavy large pot over medium heat. Add onions and saute until light golden, about 10 minutes.
Mix in garlic for 30 seconds. Add eggplant, zucchini, tomatoes, parsley, bay leaves, honey, cumin, pepper, anchovy paste and oregano.
Reduce heat to medium low, cover and simmer until vegetables are tender, about 30 minutes until tender.
Add bell peppers and olives and cook uncovered for 10 minutes, stirring occasionally.
Season with salt and pepper.
Top with shredded parmesan cheese. (optional)
Serve warm or at room temperature.