Ratatouille Provencal

  • ½ cup olive oil
  • 1 large eggplant, medium dice
  • 2 large Portobello mushroom caps, medium dice
  • 1 large onion, medium dice
  • 2 bell peppers, medium dice
  • 2 medium zucchini, medium dice
  • 4 cloves fresh garlic, minced
  • ½ tsp salt
  • ½ tsp freshly ground black pepper
  • ½ tsp basil
  • ½ tsp thyme
  • ½ tsp marjoram
  • ½ tsp rosemary
  • ½ tsp oregano
  • ½ tsp tarragon
  • ¼ cup white wine
  • 2 Tbsp balsamic vinegar
  • 3 medium tomatoes, peeled, seeded, and diced
  • Juice from 1 lemon
  • ¼ bunch parsley, washed, dried, and chopped
  • 1 sprig fresh rosemary, chopped

Preheat oven to 400F.  Toss eggplant in enough olive oil to lightly coat, sprinkle with salt and pepper and roast until tender and lightly browned.  Repeat the same process with the mushrooms, keeping vegetables separate.  In a large sauté pan, cook onions in a few tablespoons of olive oil until tender and translucent.  Add peppers and cook until tender.  Add zucchini and cook until only slightly tender.  Stir in garlic and herbs, cooking until extremely fragrant, but not browned.  Deglaze the pan with wine, and cook until almost completely reduced.  Add vinegar and tomatoes and allow to simmer until zucchini becomes tender.  Add roasted eggplant and mushrooms and allow everything to cook together for a few minutes until heated through.  Add lemon juice and fresh herbs.  Taste and adjust seasoning if needed.

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