Chunky Ratatouille
Serves 6 to 8
Ingredients:
2 onions, thinly sliced
1 tablespoon olive oil
3 cloves garlic, crushed
1 small eggplant (about ¾ pound), cut into 1” chunks
1 green pepper, cut into thin strips
2 red peppers, cut into thin strips
2 medium zucchini, sliced
2 large ripe tomatoes, cut into chunks
One 8-ounce can tomato sauce
1 tablespoon balsamic vinegar
Pinch of chile flakes
½ teaspoon chili powder
½ teaspoon ground oregano
½ teaspoon Italian seasoning
1 teaspoon sugar
2 tablespoons fresh basil, chopped, or 1 teaspoon dried
Directions:
Sauté the onions in the oil on medium heat for 3 or 4 minutes. Add the garlic and
sauté briefly. Add the eggplant. Sauté for 5 minutes longer, stirring occasionally.
Add the peppers and zucchini and sauté for 5 minutes.
Add the remaining ingredients. Bring to a boil, reduce the heat, and simmer, covered,
for 25 minutes longer, until the vegetables are tender. Stir occasionally.