Ratatouille
Ingredients
- 1 can (28 ounces) whole peeled tomatoes
- 6 tablespoons extra-virgin olive oil
- 1 large eggplant (1 pound), cut into 1-inch pieces
- Coarse salt and ground pepper
- 2 large yellow onions (1 pound total), diced large
- 1 head garlic, cloves smashed and peeled
- 2 bell peppers (any color), seeded and diced large
- 2 large zucchini (1 pound total), diced large
- 1 bay leaf
- 1 tablespoon fresh marjoram or oregano leaves
- 2 to 3 tablespoons red-wine vinegar
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