ratatouille

I can't help but think of rats when I make this dish.  Have you seen the movie?  So cute.  This dish is much more rustic compared to the beautifully plated masterpiece that is presented in the movie.  And apparently a true ratatouille takes up to 4 hours to prepare.  Each vegetable is cooked separately then combined for further cooking.  I didn't have the time and just couldn't be bothered with this kind of prep.  I do have children and a life!  So, this dish may not be entirely authentic, but it sure tastes good to me.  If you're looking for a tasty meal, go raid your local farm stand!

Ratatouille - adapted from How to Cook Everything Vegetarian

serves 4-6

3 Tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 1/2 to 2 pounds eggplant, preferably small (I used the Asian variety), sliced in 1/2 inch chunks
1 pound zucchini, sliced in 1/2 inch chunks
1 red pepper, cut in chunks
1 yellow pepper, cut in chunks
1 can whole tomatoes
3 springs fresh thyme
Salt
20 leaves fresh basil, thinly sliced

In a large pot, heat the olive oil over medium heat and slowly cook the onion until it is softened, about 5-8 minutes.  Stir in the garlic and continue cooking for another minute.  Add in the eggplant, zucchini and peppers.  Continue cooking for a further 5 minutes.  Add in the tin of tomatoes and break up the tomatoes with the back of your spoon.  Stir in the thyme and salt and allow to simmer for 45-70 minutes.  Before serving, stir in the fresh basil.  I served this dish over rice, topped with goat cheese.