Vine ripened tomatoes are still plentiful and eggplant is available. This is the perfect time to make this vegetable stew. We have a few recipes for ratatouille and this is the most requested one. The original recipe is from Moosewood Cookbook by Mollie Katzen.
1/8 cup olive oil (add more if needed while sautéing)
1 bay leaf
1 medium onion, chopped
2 medium green peppers, small cubes
1 medium zucchini, cubed
1 small eggplant, cubed
2 medium tomatoes, in chunks
1 teaspoon marjoram
1 teaspoon oregano
½ cup red wine (dry)
3 Tablespoons tomato paste
2 teaspoon salt (or more to taste)
Black pepper to taste
Fresh parsley, chopped
Heat olive oil in a large heavy skillet or dutch oven. Add bay leaf and onion, and sauté over medium heat until onion begins to turn transparent. Add eggplant, wine, and tomato paste. Add herbs. Stir to mix well and cover and simmer 10 – 15 minutes over low heat until the eggplant is tender. Add zucchini and peppers. Cover and simmer another 10 minutes. Add salt, pepper, tomatoes. Mix well. Continue to cook on low heat until all vegetables are tender.
Add parsley just before serving. Serve with rice, noodles, or side of your choice.
Serves 4 to 6