Ratatouille au Provencal

Ingredients

• 2/3 cup olive oil, approximate total for recipe, used a little at a time
• 3 large onions, halved & sliced
• 9 large cloves garlic, smashed and drag, chop
• 3 small zucchini, cut into 1" chunks
• 2 small eggplant, cut into 1" chunks
• 4 large tomatoes, peeled, seeded and quartered
• 3 bell peppers, cut in strips
• bouquet garni, without pepper corns
• salt and pepper

Method

• Heat a large Dutch oven and add about 2 tablespoons of olive oil. Add onions and cook for about 20-30 minutes, covered. Remove the lid and cook until caramelized. Add the garlic and zucchini and season with a little salt.
• In a frying pan, add about a quarter of a cup of olive and add the eggplant and a little salt. Cook until the eggplant is softened. Add to the pot with the onions.
• Add a little oil to the frying pan and add tomatoes and a little salt and cook unitl there is no more liquid. Add to the big pot. Add the peppers and the bouquet garni and season with pepper. Cook, covered for about 1- 1 1/2 hours. Stir periodically, scrapping any that may stick to the bottom of the pan. Taste for seasoning before serving.

Notes

• Description:
• "Fabulous....especially made at harvest."
• SERVINGS: 6