This rich and flavorful ratatouille is the perfect salute to the harvest. Hearty and full of veggies, it fills the kitchen with the comforting aroma of thyme, onions and garlic. —Diane Trester, Sheboygan, Wisconsin
Total TimePrep: 1 hour Cook: 40 min.
- 5 medium onions, chopped
- 3 garlic cloves, minced
- 6 tablespoons olive oil, divided
- 1 small eggplant, peeled and cubed
- 3 medium zucchini, chopped
- 2 medium yellow summer squash, chopped
- 3 medium green peppers, chopped
- 2 medium sweet red peppers, chopped
- 2 medium sweet yellow peppers, chopped
- 3/4 cup vegetable stock
- 1 bay leaf
- 2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
- 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 2 medium tomatoes
- In a Dutch oven, saute onions and garlic in 1 tablespoon oil until tender. Reduce heat to low.
- In a large skillet, saute eggplant, zucchini, squash and peppers in batches in remaining oil until lightly browned, adding each batch of sauteed vegetables to the Dutch oven.
- Add the stock, bay leaf, thyme, rosemary, salt and pepper to the Dutch oven; stir. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
- Meanwhile, fill a large saucepan two-thirds with water; bring to a boil. Score an "X" on the bottom of each tomato. Using a slotted spoon, place tomatoes in boiling water for 30-60 seconds. Remove tomatoes and immediately plunge into ice water. Discard skins and coarsely chop tomatoes.
- Drain vegetable mixture, reserving juices. Remove vegetables from the pan and set aside. Return juices to Dutch oven. Bring to a boil; cook until thickened, about 5 minutes. Return vegetables to pan and stir in tomatoes. Discard bay leaf.