Wednesday, January 26, 2011


Action shot

Oh, hey!  It's Food. For Todd!  Such a handsome guy.  Love him.  

But seriously.  Would you like some vegetables with your vegetables?  I love vegetables...they're just super.  If only one person is chopping, this dish is kind of a chore, but if you have a friend who'll help you, you're golden!  

Martha Stewart adds a 1/3 cup of oil to her ratatouille, but I just omit it altogether, and it works fine.  If you're skeptical this veggie-loaded recipe, don't be!  It seriously tastes good and works lovely as a main course!  If you'd like to beef up this dish, try adding some spicy italian sausage with the onions in the beginning. 

(via Martha Stewart)
Serves 8
2 medium onions, chopped
4 cloves garlic, minced
2 large eggplants, (2 pounds), peeled in strips and cut into 3/4-inch cubes
4 to 5 medium zucchini, (2 pounds), cut into 1-inch cubes
Coarse salt and ground pepper
3 yellow or red bell peppers, ribs and seeds removed, cut into 3/4-inch cubes
1 can (28 ounces) diced tomatoes
1 teaspoon dried thyme
1/2 cup chopped fresh basil

In a Dutch oven (or other heavy 5-quart pot with a tight-fitting lid) over medium heat, cook onions, stirring occasionally, until soft, about 5 minutes. Add garlic; cook until fragrant, about 1 minute. Stir in eggplant and zucchini; season generously with salt and pepper.

Add 3/4 cup water; cover, and simmer until vegetables are beginning to soften, stirring once, about 5 minutes. Stir in bell peppers; simmer, covered, until softened, 5 minutes.

Stir in tomatoes and thyme; bring to a boil. Reduce heat to medium-low. Partially cover; simmer, stirring often, until vegetables are tender, 15 to 20 minutes. Remove from heat. If serving immediately, stir in basil. (If freezing, leave out basil.)

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