Our eggplant plants are producing in abundance this year. I have so many eggplant harvested!
This was a wonderful recipe! I love slow roasted things whether it be meat or vegetables. So much flavor is infused in the ingredients during that slow cooking process.
All the vegetables were from the garden, not just the eggplant. Well, not the onion. My husband can’t seem to grow onions for some reason.
I am not sure what the olives added to the dish. Honestly I think it would have been better with some Kalamata instead of just black olives. But I am not a huge olive fan, so I could have done without them.
The basil and oregano were the perfect seasonings. Also from the garden so they were sure fresh.
I know that ratatouille is supposed to be served with crusty French bread, but I did not have any. I also did not have time to make any.
So I served the ratatouille over rice. I know - not normal, but it actually worked well.
Delicious dish!
RATATOUILLE PROVENÇALE
2 1/2 Cups Diced Eggplant
1/3 Cup Olive Oil
3/4 Cup Thinly Sliced Onions
2 Cloves Garlic
12 Cup Whole Pitted Black Olives
4 Julienned Bell Peppers
3 Cups Zucchini, Cut Into 1/2 Inch Slices
2 Cups Diced Tomatoes
1/2 Teaspoon Oregano
2 Teaspoons Chopped Fresh Basil
Salt and Pepper To Taste
Peel and slice eggplant. Heat oil in a deep skillet, the add onions and garlic. Sauté until golden. Add olive, bell peppers, zucchini and tomatoes. Add eggplant and sprinkle with olive oil. Add seasonings. Simmer, covered, over low heat for 45 minutes. Uncover and cook an additional 15 minutes.
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