Ratatouille recipes
Ingredients
- 6 tablespoons extra-virgin olive oil
- 2 eggplants, cut into 1-inch chunks
- 3 zucchini, cut into 1-inch chunks
- 2 onions, halved and sliced into 1/4 inch thick slices
- 2 red peppers, stemmed, seeded, and cut into 1/3 inch thick slices
- 2 garlic cloves, minced
- 2 teaspoons minced fresh thyme
- 1/4 cup all-purpose flour
- 1 28-ounce can diced tomatoes, drained, juice reserved
- 1/4 cup chopped fresh basil
- salt
- pepper
- grated parmesan cheese
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