Ratatouille
Ingredients 4 T olive oil 1 eggplant, diced 2 zucchini, diced 1 onion, diced 1 red bell pepper, diced 1 green bell pepper, diced 6 garlic cloves, slivered 7-8 Roma tomatoes, diced 1 t sugar Thyme (6 fresh springs or 2 tsp dry) Parsley (2 fresh stems w/ leaves or 2 tsp dry) (italian flat-leaf preferred over curly, but either works) Sea salt and black pepper to taste Instructions Prep veggies. In a wide pot or pan, sauté the eggplant. Heat 2 T oil to lightly smoking on high heat, add eggplant and season w/ salt (~1/4 tsp). Brown/sear for 90 seconds (1 or 2 sides browned). Set aside to cool in a single layer. Repeat with zucchini (1 T oil, 2 min) and set aside to cool in a single layer. Repeat with onions (1 T oil, 4-5 min), then turn heat to low and cook another 10 min, until well-browned and tender. Add bell peppers, raise heat to medium, and cook 5 min while stirring. Add garlic and cook 2-3 min, until fragrant. Add parsley, thyme, sugar, salt, pepper, and tomatoe...