Basil Garlic Ratatouille

  • 2 large eggplants
  • 2 medium yellow onions
  • 3 medium bell peppers
  • 6-8 medium zucchini
  • 4 large tomatoes
  • 1/2 cup of Bistro Blends Basil Garlic Parmesan
  • 4 cloves of garlic
  • 1 bay leaf
  • 1/4 cup thinly chopped fresh basil
  • Salt and pepper to taste
  • Chop the eggplant, and toss with salt, letting them sit while the rest of the ingredients are prepared.
  • Dice the onions, peppers, zucchini and tomatoes into bite-sized pieces.
  • Mince the garlic.

This recipe works great in a dutch oven or large saucepan.

  • Add a teaspoon of the Bistro Blends CA Extra Virgin Olive Oil or any regular olive oil, and adding the onions until they brown.
  • Add the peppers until they soften.
  • In a separate cooking pan, add another teaspoon of the EVO, cooking the zucchini until it browns as well.
  • Transfer the zucchini into the bowl with the onions and peppers.
  • Rinse the eggplant, and cook separately until it softens, then transfer the eggplant with the other cooked vegetables.
  • In a separate pan, cook the garlic, tomatoes, and bay leaf for a couple of minutes.
  • Add everything together bringing the stew to a simmer, then turn down the heat to low.
  • Add the Bistro Blends Basil Garlic Parmesan to the stew and simmer for up to 1 ½ hours.
  • Sprinkle the fresh basil on top, with one more drizzle of the oil blend.
  • Serve with fresh Italian bread, and enjoy!