HARVEST RATATOUILLE

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Harvest Ratatouille image

Yes, I know there are already many ratatouille recipes out there. This is my version, I happen to love it. Try it if you like :) This came from a "Vegetarian Times" magazine, October 1999 issue.

Provided by Geniale Genie

Categories     Vegan

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
3 small eggplants, cut into 3/4-inch cubes (1 1/4lbs - 6 cups)
1 1/4 teaspoons coarse salt
2 medium onions, halved and thinly sliced
1 medium red bell pepper, cut into thin strips
3 medium garlic cloves, minced
2 medium zucchini, quartered lengthwise and cut into 3/4-inch chunks (1lb)
2 cups canned crushed tomatoes
1/2 teaspoon pepper, freshly ground
1/4 cup fresh basil, shredded

Steps:

  • Place eggplant cubes in a colander in sink.
  • Sprinkle with 1 teaspoon salt and toss to mix.
  • Let stand 5 minutes, then rinse under cold running water.
  • Drain well.
  • Pat dry with paper towels.
  • In non-stick Dutch oven or large, wide saucepan, heat oil over medium-high heat.
  • Add eggplant to cook, stirring occasionally, until golden at edges and beginning to soften, 6-7 minutes.
  • Add onions, bell pepper, and garlic.
  • Cook, stirring occasionally, until lightly golden and beginning to soften, about 5 minutes.
  • Add zucchini and cook 5 minutes, stirring occasionally.
  • Stir in tomatoes, 1/2 cup of water, pepper, and remaining 1/4 teaspoon salt.
  • Bring to a boil.
  • Reduce heat to medium-low and simmer briskly until vegetables are tender and sauce has thickened slightly - about 7 minutes.
  • Remove from heat and stir in basil.
  • Serve hot or at room temperature.

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