Ratatouille

1. 1

   In a large skillet cook the onion and the garlic in 2 tablespoons of the oil over moderately low heat, stirring occasionally, until the onion is softened.

2. 2

   Add the remaining 3 tablespoons oil and heat it over moderately high heat until it is hot but not smoking.

3. 3

   Add the eggplant and cook the mixture, stirring occasionally, for 8 minutes, or until the eggplant is softened.

4. 4

   Stir in the zucchini and the bell pepper and cook the mixture over the moderate heat, stirring occasionally, for 12 minutes.

5. 5

   Stir in the tomatoes and cook the mixture, stirring occassionaly, for 5 to 7 minutes, or until the vegetables are tender.

6. 6

   Stir in the oregano, the thyme, the coriander, the fennel seeds, the salt, and pepper to taste and cook the mixture, stirring, for 1 minute.

7. 7

   Stir in the basil and combine the mixture well.

8. 8

   The ratatouille may be made 1 day in advance, kept covered and chilled, and reheated before serving.

* Per serving · 4 servings · Values may vary.