Ratatouille By Casey Angelova

• 1 eggplant cut into 1 inch/ 2.5 cubes, about 8 cups
• 4 medium zucchini cut into inch/ 2.5 cubes, about 8 cups
• 1/2 cup extra-virgin olive oil plus 4 tbsp
• 3 tablespoons fresh thyme leaves chopped
• 6 pounds tomatoes blanched& cut into eights
• 4 bell peppers 2 red, 2 yellow, roasted, peeled slices lengthwise about 3/4/ 2 cm t
• 6 cloves garlic minced, feel free to adjust quantity to your personal preference
• 2 onions cut into half moons about 1/2/ 1.25 cm thick
• 1 handful fresh basil leaves large of, thinly sliced
• 1 handful fresh flat leaf parsley large of, coarsely chopped
• salt
• freshly ground pepper

1. Preheat the oven to 400F/205C.
2. Combine cubed eggplant and zucchini in a large bowl with 1/2 of the thyme and 1/2 cup of the olive oil, season with salt and pepper and toss to coat the vegetables completely.
3. Roast in the oven, tossing occasionally for about 30 minutes. You want them to have a bit of golden color but not be charred. Depending on the size of your oven, you might need to do this in batches. I have a small European oven, so I needed to do three. After cooking, the eggplant and zucchini will reduce to less than half, so don't worry.
4. In a large dutch oven, heat the remaining olive oil over medium-high heat. Once the oil is hot, but not smoking, add the onions and let cook for about 3 minutes till soft, then add the garlic and cook one minute more till fragrant.
5. Next, add the tomatoes and peppers, cook until the tomatoes are soft about 6 - 8 minutes.
6. Then add the roasted eggplant and zucchini
7. Of the sliced basil and the rest of the chopped thyme. Season with salt and pepper. Reduce heat to medium-low and simmer, stirring occasional for about 30 minutes to all the vegetables are soft.
8. Before serving stir in the parsley and remaining basil, cook for about a minute more to incorporate the herbs and serve. Will keep for up to three days in the fridge, covered.

zucchini, extravirgin olive oil, thyme, tomatoes blanched, bell peppers, garlic, onions, basil, handful, salt, freshly ground pepper

Taken from www.yummly.com/recipe/Ratatouille-By-Casey-Angelova-1670262 (may not work)