Italian Ratatouille

Name: Italian Ratatouille ((Peperonata))
Yield: 8 to 10 portions
Ingredients: 2 cloves garlic, minced; 1 tablespoon grated lemon zest; 2 tablespoons minced fresh basil leaves; 2 tablespoons fresh oregano leaves; ½ cup coarsely chopped fresh basil leaves; ½ cup coarsely chopped fresh parsley; 6 ripe plum tomatoes, cubed; ½ teaspoon freshly ground black pepper; 1 red onion, coarsely chopped; 4 cloves garlic, coarsely chopped; 1 green bell pepper, cored, seeded, and cut into 1-inch squares; 1 red bell pepper, cored, seeded, and cut into 1-inch squares; 1 pound very small new potatoes (18 to 20); 4 tablespoons olive oil; 2 small Italian eggplants (5 ounces each), cut into 1-inch cubes; ½ teaspoon salt

(Peperonata)

Preparation info

8 to 10
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

New potatoes, bell peppers, red onion, basil, parsley, and oregano are added to eggplant and tomatoes for a ratatouille from the Italian Riviera.

Ingredients

2 small Italian eggplants (5 ounces each), cut into 1-inch cubes
½ teaspoon salt

Side dish
Vegan
Gluten-free

Method

Sprinkle the eggplants lightly with the salt, and place it in a colander. Allow it to sit for 1 hour. Then rinse, drain, and pat dry.
Bring a large saucepan of water to a boil, and add the potatoes. Reduce the heat and simmer until just tender, about 25 minutes. Drain and set aside.
Preheat the oven to