HARVEST RATATOUILLE
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
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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