Ratatouille

 

4 onions (2 Spanish, 2 Bermuda)

4 peppers (2 yellow, 2 red)

2 eggplants

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Sauté in a lot of olive oil. Let stew for two hours or more.

Add sun-dried tomatoes (or tomato paste).

Olives optional.

Oregano, tarragon, and thyme.

Chopped parsley.

Do not use zucchini.

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Alternative:

Cube the eggplant and roast, sprinkled with olive oil, one hour at 400 degrees in pan lined with foil.

See speedy ratatouille.

 

 

 

 

 

Speedy Ratatouille

 

2 red peppers, halved, cored, and diced

1 medium onion, peeled and diced

1 eggplant, peeled and diced

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Saute vegetables in olive oil until wilted. Broil for 20 minutes until getting blackish. Put back in saute pan and continue cooking until soft. Add 2 tablespoons ketchup, 1/4 cup white wine, 1 teaspoon Balsamic vinegar. Total cooking time: 1 hour.