Classic Ratatouille

Speaking of French food... here is a yummy recipe for you, courtesy of Oceania Cruises:

Classic Ratatouille
Serves 6

1/2 cup olive oil
1 medium eggplant, trimmed (not peeled) and diced
3 medium zucchini, trimmed (not peeled) and diced
3 red bell peppers, cored, seeded and diced
2 large onions, diced
5 to 6 garlic cloves, very finely chopped
1/4 cup white wine
4 to 5 fresh or canned tomatoes, diced
Kosher salt and freshly ground black pepper
1 to 2 tablespoons tomato paste
1 sprig each thyme and marjoram
1 tablespoon herbes de Provence


Heat 2 tablespoons of oil in a large skillet over medium heat.  Saute eggplant for about 8 minutes, until cooked.  Remove eggplant from the pan, set aside, and carefully wipe out pan.

Heat 2 more tablespoons of oil in the same pan and saute zucchini until soft but not brown.  Remove from the pan, set aside and wipe out the pan.

Heat 2 more tablespoons of oil in the same pan and saute bell pepper until soft but not brown.  Remove from the pan, set aside and wipe out the pan.

Heat the remaining 2 tablespoons of oil in the same pan and saute onion for about 10 minutes, until soft and translucent.  Add garlic and then immediately add the wine.  Cook until wine has mostly evaporated and mixture is nearly dry, or "sec".  Add tomatoes and season with salt and pepper.  Simmer for 3 to 5 minutes, until tomatoes are cooked.

Add 1 tablespoon of tomato paste to enrich the sauce.  Add the remaining tablespoon if desired, but be careful not to add too much tomato paste as it can overpower the vegetables.  Add the eggplant, zucchini and bell pepper to the tomato mixture and incorporate well.  Top the mixture with thyme, marjoram, and herbes de Provence.

Cover and warm on low heat.  Do not cook the mixture; merely heat until the vegetables are warm.

Serve in a bowl with some crusty French bread for dipping!