The French Provencal stewed vegetable dish – Ratatouille.

Ingredients:

• Onion, sliced thin : 1
• Garlic cloves, minced : 2
• Olive oil : 5 tablespoons
• A 3/4-pound eggplant, cut into 1/2-inch pieces (about 3 cups)
• Dried oregano : 1/4 teaspoon
• Dried thyme : 1/4 teaspoon
• Ground coriander : 1/8 teaspoon
• Fennel seeds : 1/4 teaspoon
• Salt : 3/4 teaspoon
• Shredded fresh basil leaves : 1/2 cup

Preparation:

In a large bowl, cook the onion and the garlic in 2 tablespoons of the oil at a moderately low heat, stirring, until the onion is softened. Add the remaining 3 tablespoons oil and heat it over moderately high heat until it is hot but not smoking.

Add the eggplant and cook the mixture, stirring, for 8 minutes, or until the eggplant is softened. Stir in the zucchini and the bell pepper and cook the mixture over the moderate heat, stirring occasionally, for 12 minutes.

Stir in the tomatoes and cook the mixture, stirring occassionaly, for 5 to 7 minutes, or until the vegetables are tender. Stir in the oregano, the thyme, the coriander, the fennel seeds, the salt, and pepper to taste and cook the mixture, stirring, for 1 minute.

Stir in the basil and combine the mixture well. The ratatouille can be made 1 day in advance, kept covered and chilled, Reheated before serving.

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