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 tomatoes.  Cook over medium-low heat for 10-12 min, until tomatoes have broken down into a thick sauce.
• Add back eggplant and zucchini.  Cook 5-6 minutes.
• Then, if using fresh herbs, remove thyme and parsley sprigs.
• Adjust seasoning.
• Optional: garnish with fresh thyme leaves and/or sprinkle w/ red pepper flakes.
• Serve w/in 15 - 20 min.
• Stores ~5 days refrigerated or ~3 months frozen (thaw in fridge overnight).  To reheat, heat 3 T oil in a pan to smoking over high heat, saute 3-4 min until warm.