Raging Ratatouille

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Raging Ratatouille

 

1 Tbsp. olive oil

1 large onion, diced

1 bay leaf

4 Tbsp. dry red wine

1/2 cup (100 ml) tomato juice

4-5 cloves garlic, crushed

1 Tbsp. dried basil

1/2 Tbsp. dried marjoram

1/2 Tbsp. dried oregano

Dash of ground rosemary

1/2 tsp. salt

1/2 tsp. black pepper

1 medium zucchini (courgette), sliced

1 green bell pepper, chopped

1 red bell pepper, chopped

1 small eggplant (aubergine), cut into small cubes

2 large tomatoes, cut into medium wedges

5 Tbsp. tomato paste

 

Heat the olive oil and a little water in a large

saucepan over medium heat. Sauté the onion until

translucent, about 5 to 7 minutes.

Add the bay leaf, wine and tomato juice and stir well.

Then add the garlic, herbs, salt and pepper and mix

until well blended. Cover the saucepan and simmer for

10 minutes over low heat.

Add the zucchini and peppers, stir well, cover and

simmer for another 5 minutes. Add the eggplant,

tomatoes and tomato paste and stir again. Cover and

continue to simmer until the vegetables are tender,

about 8 minutes more.

Serve over rice or with crusty French bread.

 

Makes 4 to 5 servings.

 

 

 

 

 

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