Ratatouille

Ratatouille

Serves 4

Preparation time: about 40 minutes

- 1 onion, sliced thin

- 2 garlic cloves, minced

- 5 tablespoons (75 mL) olive oil, divided

- One 12-ounce (340-g) eggplant, scrubbed, quartered lengthwise, and cut into thin slices

- 1 small zucchini, scrubbed, quartered lengthwise, and cut into thin slices

- 1 red bell pepper, chopped

- 12 ounces (340 g) small ripe tomatoes, chopped coarse (about 11/4 cups or 300 mL)

- 1/4 teaspoon (1 mL) dried oregano, crumbled

- 1/4 teaspoon (1 mL) dried thyme, crumbled

- Pinch, ground coriander

- 1/4 teaspoon (1 mL) fennel seeds

- 3/4 teaspoon 4 mL) salt

- 1/2 cup (125 mL) shredded fresh basil leaves

1. In a large skillet, cook onion and garlic in 2 tablespoons (25 mL) of the oil over moderately low heat, stirring occasionally, until the onion is softened.

2. Add the remaining oil and heat over moderately high heat until it is hot but not smoking. Add eggplant and cook the mixture, stirring occasionally, for 8 minutes, or until the eggplant is softened.

3. Stir in zucchini and bell pepper and cook over moderate heat, stirring occasionally, for 12 minutes.

4. Stir in the tomatoes and cook the mixture, stirring occasionally, for 5 to 7 minutes, or until the vegetables are tender.

5. Stir in oregano, thyme, coriander, fennel seeds, salt and pepper to taste and cook the mixture, stirring, for 1 minute. Stir in basil and combine the mixture well. The ratatouille may be made 1 day in advance, kept covered and chilled, and reheated before serving.