Provencal Style Ratatouille

1. 1

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

2. 2

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

3. 3

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

4. 4

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

5. 5

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

6. 6

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

7. 7

   coarsely dice the onions.

8. 8

   Chop the garlic.

9. 9

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

10. 10

    Saute the eggplants for 6 to 7 minutes until colored.

11. 11

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

12. 12

    Clean the saucepan with paper towel.

13. 13

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

14. 14

    Season them and remove them as well.

15. 15

    Saute the onions, garlic and bell peppers with the remaining olive oil for 5 minutes.

16. 16

    Add the tomatoes, eggplants, zucchini and bouquet garni.

17. 17

    Cover the saucepan and lower heat to a simmer.

18. 18

    let it simmer for 1 hour.

19. 19

    Check the seasoning and serve it warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.