Serves: 4
INGREDIENTS
- 2 Spanish onions
- 2 small green zucchini
- 1 small yellow zucchini
- 1 green bell pepper
- 1 red bell pepper
- 1 large eggplant
- 8 plum tomatoes, seeded
- ¼ cup Fairway Extra Virgin Olive Oil
- 4 garlic cloves, peeled and crushed (crushed)
- ½ bunch flat leaf parsley
DIRECTIONS
- Cut all of the vegetables into large cubes and keep them separated.
- Heat 2 tablespoons of the olive oil in a heavy sauté pan.
- When the oil is hot add the onions and cook for 10 minutes over high heat. Then place the onions in a large bowl.
- Repeat this process until all the vegetables have been sautéed in small batches, being careful not to overcrowd the pan.
- Preheat the oven to 350 degrees.
- Place all of the sautéed vegetables into a large, oven-safe pot.
- Put the vegetables into the oven and cook for 45 minutes. The vegetables will give up enough of their juices so that they don't burn, however you need to keep an eye on them and stir them from time to time. The ratatouille should have a very "country" look to it.
Chef’s Note: For a little extra kick, you can chop 2 cloves of garlic with some flat leaf parsley, and sprinkle on top just as the dish is served. The ratatouille can be served warm, it does not need to be very hot.
