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Classic Ratatouille

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Serves 6 |

This is a classic for a reason.

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Ingredients:

2 tablespoons olive oil

8 cloves garilc, minced

3 lbs tomatoes, cored and diced

1 lb zucchini, sliced

2 eggplants, cubed

2 Spanish onions, chopped

1 cup dry red wine or water

Salt and pepper, to taste

Pinch of crushed red pepper flakes, to taste

1 cup fresh basil leaves, chopped

Directions:

In a large, heavy skillet or stockpot, heat the olive oil over medium-high heat. Add the garlic and cook for 1 minute. Add tomatoes, zucchini, eggplant, onions, dry red wine or water, salt and pepper and red pepper flakes.
Reduce heat to medium and cook for about 30 minutes, stirring occasionally, until the liquid has evaporated and the mixture resembles a stew. Add the basil and cook 5 minutes longer.

Main Ingredient:	Eggplant, Zucchini, Tomato
Cooking Method:	Stovetop
Course:	Side

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Classic Ratatouille

Serves 6

Ingredients:

2 tablespoons olive oil

8 cloves garilc, minced

3 lbs tomatoes, cored and diced

1 lb zucchini, sliced

2 eggplants, cubed

2 Spanish onions, chopped

1 cup dry red wine or water

Salt and pepper, to taste

Pinch of crushed red pepper flakes, to taste

1 cup fresh basil leaves, chopped

Directions:

In a large, heavy skillet or stockpot, heat the olive oil over medium-high heat. Add the garlic and cook for 1 minute. Add tomatoes, zucchini, eggplant, onions, dry red wine or water, salt and pepper and red pepper flakes.
Reduce heat to medium and cook for about 30 minutes, stirring occasionally, until the liquid has evaporated and the mixture resembles a stew. Add the basil and cook 5 minutes longer.

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