Ratatouille

Servings: 4 | Serving size: about 2 cups

Cooking Time: 45 Minutes

This recipe can easily be multiplied but you'll need a big pot. Leftovers are great, and even better the second day. Reheat first and then top with the cheese.

Serve with 2 ounces of sourdough or gluten-free bread.

Ingredients

• 2 lbs eggplant (cut into 1 inch cubes)
• 2 Tbsp salt
• 1 Tbsp extra virgin olive oil
• 4 cloves garlic (minced)
• 2 medium white onions (large dice)
• 2 green bell peppers (cut into 1 inch square)
• 3 medium zucchini (sliced thin lengthwise)
• 1 28 ounce can whole peeled tomatoes (drained, seeded, chopped)
• 2 Tbsp tomato paste
• 1/4 cup red wine
• 1/2 tsp salt
• 1 Tbsp fresh oregano (minced)
• 1 Tbsp fresh thyme (minced)
• 1 ounces fresh tarragon (minced)
• 2 Tbsp fresh basil (chiffonade)
• 4 ounces fresh mozzarella (small dice)
• 2 ounces Parmigiano-Reggiano (grated)

Place the eggplant in a large bowl and toss together with the 2 Tbsp. salt. Let sit for 30 minutes and then drain liquid from the bowl. Rinse the eggplant thoroughly in cold water and pat dry.

Heat the olive oil in a large stock pot over medium heat.

Add the garlic and sauté for about a minute. Then add the onions, cooking until they are translucent. Stir frequently so they won't brown.

Reduce the heat to low and add the peppers and zucchini and toss together for 7 - 10 minutes.

Add the tomatoes, eggplant, wine and tomato paste and toss together for 1 minute. Cook over medium heat until the peppers begin to turn slightly soft. This should take about 20 minutes.

Add the oregano, thyme, tarragon, basil and 1/2 tsp. salt. Stir and continue to cook over medium heat, but do not allow the vegetables to become mushy.

To serve, set the oven on broil. Divide the ratatouille into 4 bowls and cover each with 1 ounce of mozzarella and 1/2 ounce of parmesan. Pass under hot broiler until the cheese is melted and slightly brown. Serve immediately.