ratatouille my way

September 12, 2013

prep time: 15 minutes       cook time: 45 minutes       makes 4 servings

1/4 c extra virgin olive oil
3 large cloves garlic, minced
1 large onion, chopped
1 green bell pepper, chopped
3 medium tomatoes, chopped
3 medium japanese eggplants, chopped
2 medium zucchini, chopped
1/2 T parsley
1/2 T basil
1/2 T thyme
salt and pepper, to taste
pasta (or 2.5 c of rice, if preferred)


  1. set a large pan over medium heat and add olive oil.
  2. once hot, add the onions and garlic to the pan.
  3. cook until the onions are wilted and lightly caramelized, about 5 to 7 minutes.
  4. add the bell pepper and cover pan with lid, stirring occasionally. cook for about 5 minutes.
  5. add tomatoes, parsley, basil, thyme, salt and pepper and cook for 5 minutes. cover the pot with the lid and simmer until the tomatoes are soft and have released a lot of liquid.
  6. add zucchini and eggplant. cover with a lid and allow vegetables to cook until tender (about 30-40 minutes), stirring occasionally.
  7. when the vegetables are soft, turn the heat off, keep the lid on, and continue letting stew simmer for another 15 minutes.
  8. serve warm.

sources – here and here

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