Ratatouille with Fresh Basil Recipe
1 pc. Small eggplant (around 1 lb.), sliced in 3/4-inch cubes
1/3 cup fresh basil, chopped
8 tablespoon of olive oil
1 pc. Bay leaf
2 big red bell peppers, sliced in 3/4-inch
1 tablespoon fresh thyme, chopped or 1 teaspoon of dried thyme
1 pound peeled, seeded & chopped coarse tomatoes
1 chopped coarsely big onion
4 chopped cloves of garlic
12 ounces small zucchini, sliced in 3/4-inch
2 teaspoon red wine vinegar (optional)
Put the sliced eggplants into a colander then sprinkle it with the salt then allow it to stand for 30 mins. Dry the eggplants using paper towels.
In a big nonstick skillet, heat the 4 tbsps. of olive oil on medium-high flame then add in eggplants then saute just until eggplants turn brown & are cooked thoroughly (6 mins.). After 6 mins. remove the eggplants and put them on a big bowl.
To the same skillet that was used, heat a tablespoon of olive oil on medium-high flame then add in bell peppers then saute just until they lightly brown up (5 mins.).
Add in bell peppers to the eggplants. On the same skillet still, heat a tablespoon of olive oil on medium-high flame then saute the zucchini until they are browned lightly (3 mins.) then add the zucchinis to the eggplant & bell pepper mixture.
Again on the same skillet, heat a tablespoon of olive oil then add in bay leaf, thyme, garlic and tomatoes then saute it for 3 mins. Put back all the veggies into the skillet then lower the heat to around medium and continue to cook it, covered, occasionally stirring until the vegetables turn soft (20 mins.).
Season with some pepper and salt then add in the vinegar if you want.
Take out the bay leaf then mix the basil to the ratatouille then serve to your guests. This dish can be served a bit warm or cold as a side dish, main course or appetizer.
The recipe makes 6 servings.
