Ratatouille

INGREDIENTS

• 1/2 cup extra virgin olive oil
• 2 Medium red bell peppers – deseeded and cut into 3/4 inch pieces
• 1 Tbsp Tomato Paste
• 1 Medium onion – chopped
• 5 cloves garlic – minced
• 2 medium brinjal – cut into 1/2 inch cubes
• 4 medium tomatoes – quartered
• 4 medium zucchini – cut into 1/4 inch rounds
• 4 fresh bay leaves
• 3 large fresh basil leaves
• 2 sprigs flat leaf parsley
• 2 sprigs thyme
• 2 cups dry white wine (Sauvignon blanc)
• Sea Salt & freshly ground pepper

PREPARATION:

Heat 1/4 cup oil in a large, heavy bottom pot over medium heat. Add onion and peppers; cook, stirring occasionally, until softened and beginning to brown, 10 to 12 minutes.

Add garlic and tomato paste; cook, stirring, until fragrant, about 1 minute.

Add eggplants and remaining 1/4 cup oil and cook, stirring occasionally, until eggplants are softened and beginning to brown, 8 minutes.

Add wine and tomatoes; season generously with salt and pepper. Bring to a boil, scraping up any browned bits from bottom of pan.

Add zucchini and herbs, reduce heat to medium, and cook, uncovered, until vegetables are tender and eggplants are beginning to break down, about 45 minutes.

Adjust seasoning. Before serving, drizzle with oil and garnish with more basil leaves.