Vegetable Ratatouille

3-4 medium tomatoes peeled, seeded, reserve strained juice, diced
2 tablespoons tomato paste
2-3 medium size zucchini or yellow squash or a combination, diced
1 eggplant, diced
1 fennel bulb, diced
1 small onion, diced
1 red bell pepper, diced
3 yellow bell peppers, diced
2 branches each of basil, thyme, and parsley, de-stemmed & chopped
10 cloves garlic, peeled and minced
salt and pepper to taste
chili flakes to taste

Preheat the oven to 350 F.

Sauté separately the squash, eggplant, fennel and bell peppers in olive oil and season with salt and pepper until each are tender. Place in a baking dish.

Sweat the onions in olive oil over low flame until tender. Add the garlic to the onions and sauté lightly. Add the tomato paste to the mixture and sauté
until fragrant. Add the diced tomatoes and sauté until heated through. Add the ingredients to the squash, eggplant, fennel, bell peppers, and add the tomato juice. Add half of the basil, thyme, and parsley. Mix well. Cover and place in 350 F. oven for 1- 1½ hours until tender.

Before serving, sprinkle the remaining half of the herbs over the top. Season with salt and pepper and chili flakes to taste.

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Vegetable Ratatouille 8-2014.pdf70.18 KB