I think ratatouille is such a great addition to a meal. Although, tonight I am using the ratatouille as a filling to Crepes. Check out tomorrow how I plan to use the leftover ratatouille as an appetizer inspired by my recent trip to San Sebastian.
4 Cups of Matchstick Pieces of Eggplant ( About a half an Eggplant)
4 Cups of Matchstick Pieces of Zucchini ( about 1 1/2 Zucchini)
2 Small Yellow Onions sliced thinly
2 Red Bell Peppers Sliced into 1/4 inch slices lengthwise
4 medium size tomatoes seeded cut in half and cut into 1/4 inch slices lengthwise
5 Cloves of Garlic Chopped
2 Bay Leaves
3 Sprigs of fresh Thyme (Remove leaves from branches)
1 Tablespoon of chopped Flat Leaf Parsley
6 Tablespoons of Olive Oil
Salt and Pepper
In a large pot, (I used my Le Creuset dutch oven). With 1 tablespoon of Olive Oil a 1/4 of the chopped garlic, 3 tablespoons of water sauté the onions until cooked for 5-10 minutes. Remove the onions from the dutch oven and add the eggplant and zucchini with 1/4 of the garlic and 2 tablespoons of olive oil and and sauté for 3-5 minutes. Remove eggplant and zucchini from pan. Now add with 1 tablespoon and 1/4 of the garlic the peppers and sauté for 3-5 minutes. Finally add remaining ingredients and the zucchini, eggplant, onions back into the dutch oven. Mix with a spoon until all well combines and let cook with a lid on low heat for 30 minutes. Ready to serve.
This goes great inside crepes, or as a side to really any meat or fish dish, and honestly I just like to eat it on its own. Tomorrow as I mentioned I will show you something to do with the leftover inspired by my recent travels to San Sebastian.