Recipe Name Ratatouille Submitted by cphilbin Recipe Description summer veg. stew Quantity 0 Quantity Unit 1 Prep Time (minutes) 10 Cook Time (minutes) 30 Ready In (minutes) 40

Ingredients Amount Measure Ingredient 1 eggplant, peeled (yield from 1-1/4 lb) Eggplant cubed 1 medium (approx 2-3/4" long, 2-1/2" dia) Peppers, sweet, red, raw, chopped 3 stalks large (11"-12" long) celery 1 bulb Fennel 1 medium (2-1/2" dia) Onion, chopped 2 cloves garlic minced 2 tablespoons thyme, dry, ground 1 can (15 oz) Tomato products, canned, diced 4 tablespoons basil 4 tablespoons olive oil, extra virgin Steps Sequence Step 1 saute eggplant in 2 tbsp olive oil, set aside 2 saute celery, bell pepper, fennel until just starting to soften, but still have bite 3 add onions and garlic to other veggies and continue to saute until onions are translucent and garlic becomes aromatic 4 add thyme, bay leaf and canned tomatoes, bring to simmer and allow to simmer until liquid is absorbed and just a little liquid remains 5 finish with fresh basil and remaining 2 tbsp olive oil to finish.