2 red peppers (capsicums) about 200g each
300g small eggplants
1kg small zuchinii
1kg ripe tomatoes
12 tablespoons olive oil
1 bay leaf
2 sprigs fresh thyme
4 cloves garlic
salt and freshly ground pepper
1 teaspoon sugar
6 sprigs fresh basil
Cook the peppers until the skins are blackened, about 25 minutes, turning frequently. Place in a dish, cover and that cool.
Cut the eggplant and zucchini into 2cm cubes. Drop the tomatoes into boiling water for 10 seconds, then cool under running water. Peel, halve and squeeze out the seeds; coarsely chop the flesh.
Peel the skins from the cooked peppers. Halve them and remove the seeds and veins. Cut the flesh into 2x4cm rectangles.
Heat 2 tablespoons of peanut oil in a nonstick 26 cm skillet. Add the peppers and cook for 2 minutes. Transfer to a colander and discard the cooking oil.
Add 4 tablespoons of peanut oil to the skillet and lightly brown the onions. Drain and add to the peppers.
Add another 3 tablespoons of peanut oil to the skillet and lightly brown the zucchini. Drain and add to the other vegetables in the colander.
Pour the last 3 tablespoons of peanut oil into the frying pan and lightly brown the eggplant cubes. Drain and add to the other vegetables in the colander.
In a nonstick 28 cm sauté pan combine the tomatoes, olive oil, bay leaf, thyme and the garlic crushed in a garlic press. Bring to boil and add salt, pepper and sugar.
Transfer the other vegetables to the sauté pan and return to boil. Cover and cook over moderate heat for about 30 minutes or until very tender, turning the ingredients from time to time.
Meanwhile, strip the basil leaves from the stems and chop coarsely. Remove the time and bay leaf from the ratatouille. Stir in the chopped basil.
Serve hot, lukewarm or cold
Thanks to Pino’s Fresh Produce