1 onion |
1/4 cup olive oil |
1 medium eggplant (about
3/4 lb.) |
salt and freshly ground pepper |
2 garlic cloves |
1 tablespoon ground coriander |
1 teaspoon dried Provencal
herbs or dried thyme |
1 red bell pepper |
1 green bell pepper |
1 pound plum tomatoes |
2 small zucchini (about
3/4 pound) |
small bunch of fresh basil |
|
Peel and thinly slice
onion. Heat half the oil in wok (oil should be hot), stir in onion,
and let fry over medium heat. |
Trim eggplant and cut in half lengthwise.
Cut each half in 3 - 4 strips, then across into 3/8-inch slices. Stir
into onion with remaining oil and plenty of salt and pepper. Let cook
over medium heat. |
Peel and chop garlic.
Stir into eggplant with coriander and Provencal herbs or thyme. |
Halve, core, and seed peppers. Cut them
across into thin slices. Stir into vegetables. |
Halve tomatoes, squeeze out seeds, then
chop each half into 4 chunks. Stir into other vegetables. |
Finally, trim zucchini, halve lengthwise,
then slice them across. Stir into other vegetables and adjust seasoning.
|
Cover wok and let cook until all vegetables
are tender but still hold their shape, 8-10 minutes. |
Meanwhile, pull basil leaves from stems
and coarsely shred. |
When ratatouille is
cooked, stir in basil. Serve hot, or leave at least 30 minutes to
cool to room temperature. Adjust seasoning just before serving. |
Note: You don't absolutely have to use
a wok. I used a big old cast iron fryinging pan and did just fine. |