Ratatouille
Ingredients
- 1 bulb fennel, stalks discarded
- 1 head garlic
- 1 medium eggplant, quartered
- 1 tablespoon balsamic vinegar
- 1 tablespoon fresh basil, chopped
- 1 teaspoon freshly ground black pepper
- 2 cups tomato sauce
- 2 medium zucchini, quartered
- 2 teaspoons fresh marjoram, chopped
- 2 teaspoons fresh thyme, chopped
- 2 teaspoons kosher salt
- 3 red bell peppers, pierced with tip of knife
- 3 yellow bell peppers, pierced with tip of knife
- About 1/2 cup extra virgin olive oil
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