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Efficient Ratatouille

by Josie Ross

1 onion, thinly sliced
2 garlic cloves, minced
6 tablespoons olive oil

3 cups of eggplant, cut into ½ inch pieces

1/3 cup of white or red wine, or 2-3 tablespoons balsamic or sherry vinegar
1-2 zucchini, scrubbed, quartered lengthwise, and cut into thin slices
1 red bell pepper, roasted, peeled, seeded, and cut into thin strips

1 teaspoon salt, divided

½ teaspoon pepper

11/2 cups ripe tomatoes, cut into large dice
1 teaspoon sugar (optional)
1 teaspoon oregano, chopped

½ teaspoon thyme, chopped

1/4 teaspoon fennel seeds

1/2 cup shredded fresh basil leaves

In a large skillet cook the onion and the garlic in 3 tablespoons of the oil over medium heat, stirring occasionally, until the onion is slightly caramelized. 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 occasionally, for 8 minutes, or until the eggplant is softened. Sprinkle the eggplant with some of the salt. Deglaze the pan with the wine or vinegar. When the liquid has mostly evaporated, stir in the zucchini and the bell pepper. Cook the mixture over the moderate heat, stirring occasionally, for 12 minutes. Stir in the tomatoes and cook the mixture, stirring occasionally, for 5 to 7 minutes, or until the vegetables are tender. Stir in the oregano, the thyme, the coriander, the fennel seeds, the remaining salt, and pepper to taste and cook the mixture, stirring, for 1 minute. Stir in the basil and combine the mixture well.

© Josie Ross

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