Recipe: Ratatouille (Mediterranean Vegetable Stew)

RATATOUILLE (MEDITERRANEAN VEGETABLE STEW)

The author recommends letting it cool to room temperature before serving. After smelling it for 45 minutes, I never let it get that far! We like it with pasta. This is SUPERB with fresh summer veggies, but winter stand-ins will suffice and comfort you that summer will be back. - Pat, CT

1/4 cup olive oil
2 medium onions cut into 1/4-inch dice (Summer Vidalias are superb)
2 cloves garlic, minced (or more!)
1 large green bell pepper, cut into 1-inch squares
1 large red bell pepper, cut into 1-inch squares
3 or 4 small zucchini, trimmed and sliced thickly
1 medium eggplant, trimmed and cut into 1-inch cubes (when using fresh summer eggplants, I leave skin on - it's better to peel tough winter eggplants)
4 large ripe tomatoes, seeded and cut into chunks (2 cans stewed tomatoes will suffice in winter)
salt, fresh pepper to taste
1 tablespoons chopped fresh oregano (or 1/2 tablespoon dried)
2 tablespoons chopped fresh basil (or 1 tablespoon dried)
1/2 cup wine (your favorite)

Heat olive oil in large saucepot with a tight-fitting lid over low heat. Add onions and garlic. Cook, stirring, for 2 minutes.

In layers, add the bell peppers, zucchini, then eggplant, then tomatoes. Season with salt, pepper and herbs. AUTHOR'S NOTE: "The specific order of layering the vegetables is important. The vegetables that need the most cooking are on the bottom."

Pour in wine, cover and simmer over low heat until very tender but not mushy, 35-45 minutes. Stir occasionally, gently, after 30 minutes.

From: Pat, CT
Source: Vegetables on the Side by Sallie Y. Williams