It takes a little time to make, as I do not just throw all the ingredients together. I cook each separately and then finish them all together. They all taste great and we do not have a soupy ratatouille.
Ratatouille is a dish from Provence, southern France, where in the summer, the tomatoes, eggplants and zucchini are plentiful. A mix of Herbes de Provence add the final touch to the dish.
3 medium eggplants, cut crosswise in 1/2-in. slices
7 small zucchini, cut crosswise in 1/2-in. slices
2 red bell peppers, seeded and cut into strips
1 orange or yellow bell pepper, seeded and cut into strips
1 medium onion, sliced
8 plum tomatoes, quartered
5 cloves garlic, minced
1 tbsp Herbes de Provence
1/2 cup olive oil
salt and pepper to taste
In a heavy bottom saute pan, heat the olive oil. Add the eggplants and saute until soften and lightly golden. Transfer to a salad bowl.
In the same pan, add more olive oil and add the zucchini when hot. Cook for about 8 to 10 minutes, until soften and golden. Transfer to the bowl.
Repeat with the bell peppers.
Saute the onions until golden and add the garlic.
Return the other vegetables to the pan. Add the Herbes de Provence and salt and pepper. Mix the vegetables well and let cook together for about 5 to 10 minutes.
The ratatouille should not get soupy.
Serve hot as a side dish or at room temperature as a salad.