Ratatouille

Ingredients

• 2 eggplants, diced
• 3 zucchini, diced
• 2 red bell peppers, diced
• 1 yellow bell pepper, diced
• 4 large tomatoes, diced
• 1 large onion, diced
• 6 cloves garlic, minced
• 1/4 cup olive oil
• 2 tbsp tomato paste
• 1 cup vegetable stock
• 4 sprigs fresh thyme
• 2 bay leaves
• 1/4 cup fresh basil, torn
• Salt, pepper

Look for Canadian-grown zucchini, tomatoes and peppers in season. Frozen vegetables are a practical winter choice.

Method

1. Salt eggplant, let drain 30 minutes. Pat dry.
2. In large Dutch oven, heat olive oil over medium heat.
3. Sauté onion until softened, about 5 minutes.
4. Add garlic, cook 1 minute until fragrant.
5. Add eggplant, cook 5 minutes until starting to soften.
6. Add zucchini and peppers, cook 5 minutes.
7. Stir in tomato paste, cook 2 minutes.
8. Add tomatoes, stock, thyme, and bay leaves.
9. Bring to simmer, reduce heat to low.
10. Cover and cook 30 minutes, stirring occasionally.
11. Uncover, cook 15 more minutes to thicken.
12. Remove thyme sprigs and bay leaves.
13. Stir in fresh basil, season with salt and pepper.
14. Serve warm or at room temperature with crusty bread.