1.5 kg of eggplant cut into 1 cm cubes
1 teaspoon plus 1 tablespoon salt
3/4 cup olive oil (180 ml)
6 cloves garlic, minced
3 onions, thinly sliced
3 small zucchinis, cut into four pieces lengthwise and then finely sliced
3 red bell peppers, seeded and chopped
15 medium tomatoes, seeded and chopped coarsely
3 tablespoons dried oregano
3 tablespoons dried thyme
1 1/2 teaspoons coriander seeds
1 pinch of black pepper or to taste
1 1/2 cups fresh parsley, chopped coarsely
1.5 kg of eggplant cut into 1 cm cubes
1 teaspoon plus 1 tablespoon salt
3/4 cup olive oil (180 ml)
6 cloves garlic, minced
3 onions, thinly sliced
3 small zucchinis, cut into four pieces lengthwise and then finely sliced
3 red bell peppers, seeded and chopped
15 medium tomatoes, seeded and chopped coarsely
3 tablespoons dried oregano
3 tablespoons dried thyme
1 1/2 teaspoons coriander seeds
1 pinch of black pepper or to taste
1 1/2 cups fresh parsley, chopped coarsely
In a large bowl, combine the eggplant, sprinkle with 1 teaspoon salt and mix well
Let it rest for 20 minutes
Drain excess water by pressing gently on the eggplant and reserve
In a large skillet, heat 6 tablespoons of olive oil over medium heat
Add the garlic and onions
Cook until they're soft
Add the remaining olive oil and reserved eggplant
Refry for 5 more minutes
Add the zucchini and bell pepper
Cook for an additional 12 minutes
Add the tomatoes
Cook for an additional 8 minutes or until all vegetables are tender
Season with oregano, thyme, coriander, remaining salt, and black pepper
Mix well and cook for an additional minute
Remove from heat and stir in parsley
Check seasoning
Note: This Ratatouille recipe is originally from Provence, France
It can be served hot or cold
Store in the refrigerator, airtight container, for up to 3 days.
