i've been real lazy of late. i just haven't been in the mood to cook at all. and i've been watching way too much of b4u music channel.
but i got a burst of energy which i quickly channeled into making a big batch of ratatouille which lasted me all week long to eat with crepes, pasta and even as an acompaniment to toast.
here's georgeanne brennan's recipe (stolen from one of my earlier blog posts!) which you can adjust depending on the fresh herbs and vegetables you have on hand. i'm not a huge zucchini fan so i tend to use a lot more of the other vegetables like peppers, tomatoes and eggplant.
1/4 cup olive oil
4 cloves garlic
2 medium-sized yellow onions, chopped
2 medium-sized eggplants, unpeeled, cut into 1-inch cubes
4 medium-sized zucchini, cut into 1-inch cubes
3 large green, red, or yellow sweet peppers, seeded, deribbed, and cut into 1-inch squares
2 tablespoons minced fresh thyme
1 bay leaf
3 1/2 to 4 pounds ripe tomatoes (10 to 12 medium sized), peeled and chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup fresh basil
in a large, heavy-bottomed saucepan or soup pot over medium heat, warm the olive oil. just as it begins to smoke, reduce the hear to medium-low and add the garlic and onions. saute until translucent, 3 to 4 minutes. add the eggplants, stir well, and saute, stirring and turning until well coated with oil and slightly softened, another 4 or 5 minutes.
add the thyme, bay leaf, tomatoes, salt, and black pepper. stir and turn another 2 or 3 minutes, then cover the pan and reduce the heat to low. Cook, stirring occasionally, until the vegetables are soft and have blended together, about 40 minutes.
stir in the basil and remove from the heat. transfer to a serving dish and serve hot, at room temperature, or cold.