3 tablespoons olive oil
½ yellow onion, julienne
2 garlic cloves, smashed
3 cups eggplant, small diced about 1/3 inch
1 zucchini, 1/3 inch diced
1 yellow squash 1/3 inch diced
1 red pepper, ¼ inch diced
1 cup tomato concasse
1 tablespoon tomato paste
¼ cup red wine, nice and dry
1 sprig of thyme, leaves removed and chopped
1 teaspoon fresh oregano, chopped fine
Pinch of fennel seeds
Salt and pepper to taste
Basil leaves for garnish, optional
Heat the olive oil in a medium pot over medium low heat. Add the onion and garlic and sauté until soft but not browned. Add the eggplant and continue cooking for 15-20 minutes, stirring frequently, until the eggplant begins to soften.
Reduce the heat to low and add the zucchini, yellow squash, red pepper and tomato, cook for 5-7 minutes until the vegetables are soft. Increase to medium heat. Add the tomato paste and cook for 2-3 minutes. Add the red wine; cook until the wine is reduced. Add the herbs, fennel seed and salt and pepper to taste and continue cooking until the vegetables are very soft and the ratatouille comes together.
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