Ratatouille

Serves: 3

Zoie Ernser

1 January 1970

Based on User reviews:

57

Spice

50

Sweetness

64

Sourness

37

mins

Prep time (avg)

6.1

Difficulty

Ingredients:

1 cup

Olive Oil

5 cloves

Garlic (smashed)

1

Onion (sliced)

1

Bay Leaf (dried)

1 tsp

Oregano (dried)

1 tsp

Tarragon (dried, crumbled)

1 tsp

Dried Thyme (crumbled)

1 tsp

Savory (dried, crumbled)

1 tsp

Fennel Seed

1 small

Zucchini (scrubbed, quartered lengthwise, and cut into 1-inch pieces)

1

Red Bell Pepper (cut into 1-inch pieces)

1

Yellow Bell Pepper (cut into 1-inch pieces)

1360 g

Cherry Tomatoes

1

Kosher Salt

1

Ground Black Pepper (freshly)

Directions:

1

Heat the oil in a large saucepan over medium heat

2

Add the garlic, onion, bay leaf, oregano, tarragon, thyme, savory, fennel seeds and ground coriander and cook, stirring, until soft and fragrant

3

Add the eggplant and cook, stirring occasionally, until soft, about 8 minutes

4

Add the zucchini, bell peppers, and tomatoes and cook, stirring occasionally, until tender, about 7 minutes

5

Season with salt and pepper, to taste

6

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