Ratatouille

Name: Ratatouille
Yield: Serves 4 to 6 as a side dish (Makes 7 cups)
Cuisine: Europe, French
Ingredients: 2 , large eggplants (about 2 - 2 1/2 pounds), cut into 1-inch cubes; 2 , large zucchini (about 1 1/2 pounds), scrubbed and cut into 1-inch cubes; 1/4 cup, olive oil; 1 , large onion, chopped; 2 medium cloves, garlic, minced; 2 , medium tomatoes (ripe), about 1 pound, peeled and cut into 2-inch cubes; 2 tablespoons, chopped fresh parsley leaves; 2 tablespoons, chopped fresh basil; 1 tablespoon, minced fresh thyme leaves

Side Dishes
Europe
French
Fruits & Vegetables
Vegetables
Vegetarian

Appears in Cook's Illustrated September/October 2001

How do you transform an oily, bland vegetable stew into a brightly flavored ratatouille? For starters, heat your oven to 500 degrees.

SERVES 4 to 6 as a side dish (Makes 7 cups)

TIME 1½ hours, plus 1 hour salting

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