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Ingredients

• 1 lg eggplant, cut into 1inch/ 2.5cm cubes (about 8 cups)
• 3 - 4 medium zucchini, cut into inch/ 2.5cm cubes (about 8 cups)
• 1/2 cup extra virgin olive oil, plus 4 tbsp
• 2 - 3 tablespoons of fresh thyme leaves, chopped
• 6 lb/ 2.5kg tomatoes, blanched & cut into eights
• 4 bell peppers, 2 red, 2 yellow, roasted, peeled slices lengthwise about 3/4"/2 cm thick
• 6 cloves of garlic, minced (feel free to adjust quantity to your personal preference)
• 2 md onions, cut into half moons about 1/2"/ 1.25cm thick
• 1 large handful of fresh basil leaves, thinly sliced
• 1 large handful of fresh flat-leaf parsley, coarsely chopped
• salt & freshly ground pepper

Description

For Me Ratatouille Encompasses All The Best That August/September Has To Offer. It's Delicate Essence Balances Harmoniously With Simple Grilled Or Roasted Meats. The Subtle Layers…

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