Ratatouille Provençal
Author: Yvonne Cornell
Ingredients
  • ½ cup extra-virgin olive oil (8 Tbsp in portions)
  • 1 small onion, cut into ½ inch diced cuts
  • 1 large Japanese eggplant, quartered lengthwise and sliced ⅓-inch thick or smaller to preference
  • 2 small red pepper, cut into ¾-inch dice or smaller to preference
  • 1 zucchini, quartered lengthwise and sliced ⅓-inch thick
  • 1 14.5 oz can crushed tomatoes (I prefer Muir Glen fire roasted crushed tomatoes or a jar of fresh canned tomatoes, seasonal)
  • 2-3 Tbsp fresh chopped oregano
  • 1 tsp red wine vinegar
Instructions
  1. In a large saucepan or dutch oven, heat 2 Tbsp of olive oil.
  2. Add the onion and cook over moderate heat until softened.
  3. Add the eggplant and another 3 Tbsp of olive oil, season with salt and pepper, stirring occasionally, until starting to soften, about 3 minutes.
  4. Add the red peppers, zucchini and the remaining 3 Tbsp of olive oil and cook until softened, 7 minutes.
  5. Stir in the tomatoes and oregano and cook until the vegetables are tender and the sauce is thick, about 20 minutes.
  6. Stir in the vinegar, season with salt and pepper.
  7. Serve with gnocchi, pasta, or fresh bread.
Recipe by Yvonne Cornell at https://yvonnecornellphoto.com/2015/04/23/imperfectly-perfect/