Versatile and delicious!
|1⁄4 c||olive oil|
|1⁄4 c||dry red wine|
|1⁄2 t||dried oregano|
|2 c||onions (chopped)|
|4 clv||garlic (minced, add more to taste)|
|2||medium eggplants (cubed)|
|1⁄4 c||tomato paste (stirred into 1-cup water)|
|1⁄4 c||fresh basil (chopped)|
|1⁄2 t||fresh rosemary (chopped)|
|2 c||red bell peppers (choped into large pieces)|
|3 c||zucchini or yellow squash (cubed)|
|3||large tomatoes (cut into chunks)|
|fresh parsley (chopped, optional)|
|parmesan (grated or other cheese, optional)|
|salt and pepper (to taste)|
Heat oil in large soup pot. Add onions and saute them for 5 minutes. Add garlic and bay leaf; saute for 1 minute. Add eggplant, wine, tomato paste/water, basil, oregano, rosemary, salt and pepper. Mix well, cover and simmer for 15 minutes. Add peppers, zucchini, and tomatoes. Add a bit more water if necessary. Simmer, covered, until all the vegetables are tender, about 10-15 minutes. Top with your favorite cheese and fresh parsley (optional).
Serve with crusty bread on its own, or over rice, pasta, polenta, fish or chicken. Accompany with a leafy green salad. Ratatouille also makes a delicious, classic omelet filling.