Ratatouille

100No. 38

Cooked separately, combined at the end. That is the difference.

⏱ 1 hr 15 min · easy · 🍽 serves 6

Ingredients

• 2 eggplants, in chunks
• 3 zucchini, in chunks
• 2 bell peppers, sliced
• 1 onion, sliced
• 4 garlic cloves, sliced
• 1 can crushed tomatoes, 28 oz
• 2/3 cup olive oil
• Basil and thyme
• Kosher salt

Steps

1. Salt the eggplant and leave it in a colander 20 minutes, then pat dry.
2. Fry each vegetable separately in olive oil until browned and tender, setting each aside as it is done. Four pans of work, and the reason this tastes like something.
3. Cook the onion and garlic last, then add the tomatoes and simmer 15 minutes.
4. Fold everything back together with the herbs and simmer 10 minutes more.
5. Season and let it sit an hour before eating. Better still the next day.