Ratatouille

Ratatouille is a traditional French Provençal stewed vegetable dish, originating in Nice. The full name of the dish is ratatouille niçoise.


INGREDIENTS

• 2 teaspoons olive oil
• 1 onion
• 1 red bell pepper
• 1 green bell pepper
• 1 medium eggplant
• 2 medium zucchini
• 4 tomatoes
• 1 cup tomato juice
• 2 cups water
• 2 garlic cloves, minced
• fresh or dried herbs: basil, oregano, thyme, parsley
• fresh grounded black pepper 

METHOD

       1 Chop the onion.Cut bell peppers in thumb sized slices.Peel and dice eggplant.Dice zucchini.Peel, seed and chop tomatoes. 

       2 Heat the olive oil in a large nonstick pan over medium heat. Add onions and cook, stirring constantly until golden.

       3 Add 1 cup water and the sliced bell peppers; cook, stirring frequently, until liquid has evaporated, 5 minutes.

       4 Add 1 cup water, the eggplant and zucchini; cook, stirring frequently, until liquid has evaporated, 7 minutes.

       5 Add tomatoes, tomato juice, garlic, basil, oregano, thyme and black pepper. Cover the pan and cook for 10 minutes, stirring occasionally; add additional water if necessary.

       6 Uncover, reduce heat to medium-low and continue cooking until vegetables are tender but still retain their shape and liquid has evaporated, 10 minutes.

       7 Garnish with parsley and serve.

Equally good hot or cold it also makes a fine accompaniment to cold meats or fish, or maybe serve as a cold hors d'oeuvre.