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Ratatouille III (P, KLP, TNT)
Source: Unknown
Serves: 10

1/4 cup olive oil
1-1/2 lbs. red onion, thinly sliced
7 small zucchini, cut into 1/2" x 1-1/2" pieces
1 red pepper, cut into 1" pieces
1 yellow pepper, cut into 1" pieces
1 green pepper, cut into 1" pieces
3 tbsp. garlic, thinly sliced
1 tsp. salt
1-1/2 lbs. Roma tomatoes, seeded, cut into 1" pieces
3 bay leaves
1-1/2 tsp. thyme, dried
1/2 tsp. black pepper, freshly ground
2 medium eggplant, cut into 1" pieces

Heat 1 tbsp. oil in wide heavy pot. When very hot, add onions. Cook over medium heat, covered, about 10 minutes. Stir occasionally. After 10 minutes, reduce heat to medium-high and cook, uncovered, stirring often, until onions turn light brown, about 8 to 10 minutes more.

Add zucchini, peppers, garlic, and 1/2 tsp. salt. Cook 5 minutes, stirring often. Add tomatoes, bay leaves, thyme, and black pepper. Simmer, covered, until almost tender, about 20 to 30 minutes, stirring often to prevent burning. Check often to avoid overcooking (unless you want a very cooked-down, soft mixture).

Meanwhile, heat 1 tbsp. oil in 12" non-stick skillet. When hot, add half of eggplant, sprinkled with 1/4 tsp. salt. Brown quickly over medium-high heat, about 2 to 3 minutes, shaking pan to brown evenly. Set aside. Repeat with remaining eggplant.

When vegetables are almost as tender as desired, add eggplant. Stir well.

Cook, covered, until eggplant is tender, about 10 to 12 minutes. Vegetables will continue to cook after they are removed from the stove. Cool. Adjust seasonings to taste. Refrigerate 1 to 2 days before serving. Stir and adjust seasonings to taste again. Remove bay leaves. Gently reheat, if serving hot. May also be served cold.

Poster's Notes:
Here is TNT recipe I have been making for years. It does take a little time, but it makes a big batch and is well worth it.

Posted by Sandy Calin

Nutritional Info Per Serving: N/A