Aunt Aileens Ratatouille Food

THE BEST RATATOUILLE

Steps:

• Heat 1/4 cup olive oil in a medium saucepan over medium heat until shimmering, about 1 minute. Add the bell peppers, onion and 1 teaspoon salt and cook, stirring often, until the onions are translucent and the bell peppers have softened slightly, about 10 minutes. Add the eggplant, the remaining 2 tablespoons olive oil and 1 teaspoon salt. Cook, stirring often, until the eggplant is very soft, about 8 minutes. Add the zucchini and continue to cook, stirring often, until beginning to soften, about 5 minutes. Add the garlic, tomato paste and red pepper flakes, if using. Cook, stirring often, until the zucchini has softened, about 5 minutes.
• Stir in the tomatoes, bring to a simmer and then reduce the heat to low and cover the pot. Simmer, stirring occasionally, until the ratatouille has reached a thick stew-like consistency, about 10 minutes. Stir in the parsley and basil with salt and pepper to taste. Spoon into a bowl and sprinkle with more fresh parsley and basil before serving.

RATATOUILLE PROVENCALE

Steps:

• Pour olive oil into a large pot over high heat. Add onions and garlic and saute for 2 minutes. Reduce heat and add tomatoes, eggplants, zucchini, tomato puree, herbes de Provence, salt, and pepper. Cover and simmer for 30 minutes.
• Uncover and check the level of liquid in the pot. Continue cooking for 30 minutes, uncovered if there is too much liquid, or covered if the amount of liquid looks right.

AUNT AILEEN'S RATATOUILLE

Steps:

• Cook sausage links and set aside.
• Using 2 skillets heat 2 T. olive oil in each.
• Place 1/2 the onions, garlic and red and green peppers into each skillet.
• Stir-fry the vegetables for 2 to 3 minute.
• Remove one skillet from heat.
• Add the eggplant to the remaining skillet and stir-fry the eggplant for 3 minutes.
• Return second skillet to heat; add sliced zucchini and stir-fry 1 minute.
• Season contents of both skillets with bay leaf, parsley, basil, thyme, salt and freshly ground pepper.
• Slice the Italian sausage and add some to each skillet, along with a portion of cubed tomatoes.
• Spoon portions from both skillets into individual ovenproof dishes.
• Top with a generous layer of mozzarella cheese.
• Bake in a preheated 350F oven for 15 minute or until cheese is hot and bubbly.
• Serve with hot French bread.