Ingredients
- 1 can (28 ounces) whole peeled tomato plants
- 6 tablespoons extra-virgin essential olive oil
- 1 large eggplant (1 pound), reduce 1-inch pieces
- Coarse salt and ground pepper
- 2 large yellow onions (1 pound total), diced large
- 1 mind garlic clove, cloves smashed and peeled
- 2 peppers (any color), seeded and diced large
- 2 large zucchini (1 pound total), diced large
- 1 bay leaf
- 1 tablespoon fresh marjoram or oregano leaves
- two to three tablespoons red-wine vinegar
Directions
Preheat oven to 350 levels. Place tomato plants and juices on the rimmed baking sheet and employ both hands to interrupt tomato plants into 3/4-inch pieces. Drizzle with two tablespoons oil and bake until thickened, half an hour, stirring every ten minutes.
Meanwhile, inside a colander, toss eggplant with 1 1/2 teaspoons salt. Let sit twenty minutes, then squeeze out excess liquid. Inside a large Nederlander oven or heavy pot, heat 4 tablespoons oil over medium. Add onion and prepare, stirring from time to time, until translucent, a few minutes. Add garlic clove and prepare until onions and garlic clove are soft, a few minutes. Add peppers and prepare, stirring, until crisp-tender, 4 minutes. Season with pepper and salt.
Add tomato plants, eggplant, zucchini, bay leaf, and marjoram to pot. Prepare, stirring from time to time, until mixture involves a simmer. Reduce heat to medium-low, partly cover, and prepare in a gentle simmer until vegetables are tender although not mushy, fifteen minutes. Season to taste with vinegar, salt, and pepper. Remove bay leaf before serving.
Cook's Notes
This recipe yields a load large enough of these other recipes: Ratatouille with Pasta. Ratatouille and Baked Eggs. and Ratatouille Phyllo Wraps. It is also offered like a simple side dish or spooned onto toasted crusty bread.
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