Provencal Style Ratatouille

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   1.

2. 2

   In this first step, we will dice all vegetables and keep them separate.

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   ice the eggplant and zucchni into 1/2 inch pieces and reserve them for later use.

4. 4

   blanch the tomatoes for 45 seconds and cool them in an ice bath.

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   When cooled enough to handle, peel them and remove seeds.

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   Dice tomatoes into 1/2 pieces and reserve them in a bowl.

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   Remove seeds from the bell peppers and dice them into 1/2 inch size.

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   coarsely dice the onions.

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   Chop the garlic.

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    2.

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    Heat 1/2 cup of olive oil in a big sauce pan over medium high heat.

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    Sautee the eggplants for 6 to 7 minutes until colored.

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    Season them with salt and pepper and remove them with a slotted spoon.

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    3.

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    Clean the saucepan with paper towel.

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    Heat 1/4 cup of olive oil and sautee the zucchini for 5 to 6 minutes.

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    Season them and remove them as well.

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    Sautee the onions, garlic and bell peppers with the remaining olive oil for 5 mnutes.

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    4.

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    Add the tomatoes, eggplants, zucchini and bouquet garni.

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    Cover the saucepan and lower heat to a simmer.

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    let it simmer for 1 hour.

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    Check the seasoning and serve it warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.