Classic Ratatouille

Tomato Puree

1 Pound Tomato

Puree the tomato

1 Tbsp Olive Oil
2 Italian Eggplant, Chop into 1" Thick Chunks

Heat oil in a pan, add eggplant, saute for 5 minutes in medium flame.

1 Tbsp Olive Oil
3 Zucchinis, Chop into 1" Thick Rounds

Add oil to the same pan, add zucchini, saute for 5 minutes in medium flame.

1 Tbsp Olive Oil
1 Red Bell Pepper, Deseeded and Chop into 1" Thick Chunks
1 Yellow Bell Pepper, Deseeded and Chop into 1" Thick Chunks
1 Orange Bell Pepper, Deseeded and Chop into 1" Thick Chunks

Add oil to the same pan, add all bell peppers, saute for 5 minutes in medium flame.

1 Tbsp Olive Oil
2 Cups Red Onions, Cut into Wedges
1 Tsp Garlic, Finely Sliced, about 4 Garlic Cloves

1/2 Bunch Fresh Basil, Pick the Basil Leaves, Keep aside and Stems Chopped
 Few Sprigs Fresh Thyme

Add oil to the same pan, add onion, garlic, basil stalks, thyme, saute for 7 minutes in medium flame.

1 lb Tomato, Chopped
1 Tbsp Balsamic Vinegar
1 and 1/4 Tsp Salt
1 and 1/2 Tsp Black Pepper Powder
1 Cup Water

Return the cooked vegetables to the pan, tomato, tomato puree, balsamic vinegar, salt, black pepper powder, water. Mix well, cover the pan and simmer over LOW heat for 15 minutes and medium heat for 15 minutes.

Top with basil leaves.

Serve over rice / quinoa

Source: jamieoliver
Taste Note: Tastes AWESOME
Serves: 2. OK, we eat a lot.