The Bizalions' Ratatouille

1. 1

   Slice the eggplant and salt it lightly.

2. 2

   Set aside for a half hour, then wipe the salt off with a paper towel.

3. 3

   Cut the peppers lengthwise into strips.

4. 4

   Slice the remaining vegetables.

5. 5

   Add enough olive oil to fill the bottom of a heavy pot 1/8-inch deep.

6. 6

   Add the onions and cook on a low flame until soft but not brown.

7. 7

   While stirring, add the zucchini, eggplant, tomatoes, basil and thyme.

8. 8

   Cook for 45 minutes to an hour on low heat.

9. 9

   Serve hot or cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.