Ratatouille

1. 1

   Put the eggplant and zucchini in a colander and toss liberally with salt.

2. 2

   Let stand for about an hour, if time allows, then rinse quickly and squeeze dry.

3. 3

   Put a wide flameproof casserole or deep skillet with a lid over medium heat.

4. 4

   Add the olive oil and onions and cook, stirring occasionally, for about a minute; add the garlic, peppers, eggplant, and zucchini and cook, stirring to combine.

5. 5

   Adjust the heat so the mixture simmers and cover.

6. 6

   Cook, checking and stirring, for about 30 minutes, or until the vegetables are tender.

7. 7

   Add the tomatoes, stir, and re-cover.

8. 8

   Cook for another 30 minutes, stirring occasionally, until the tomatoes have broken down and the vegetables are very soft.

9. 9

   Taste and adjust the seasoning, stir in the basil, and serve hot or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.