Ratatouille - Jacques Pepin's

By lawyks

Ingredients

• 1/4 c. olive oil
• 3 white onions, peeled & coarsely chopped
• 1 med. green peppers - 1/2" strips
• 1 eggplants cut into 1" cubes
• 2 med. sized zucchini, washed, trimmed, quartered lengthwise & cut into 2" strips
• 1 med. sweet red peppers - cut into 1/2" strips
• 2 tsp salt
• 1/4 tsp red pepper flakes
• 6 - 8 cloves garlic
• 1 cans (16 oz) Italian peeled plum tomatoes or 4 very ripe tomatoes
• 1 cup basil
• 2 tblsp dried oregano
• black pepper

Preparation

Step 1

Heat the oil in a large Dutch Oven - when hot, add onions & green pepper
Cook for 5 min. over high heat

Add eggplant, zucchini, red pepper, pepper flakes & salt - reduce heat to medium
cover & cook 25 minutes, stirring occasionally

Add the garlic & tomatoes

Just before serving, stir in half of the basil, sprinkle remaining basil on top

Garnish with a few tablespoons of olive oil & ground hot pepper