From Williams Sonoma Essentials of French Cooking

Ingredients

8-10 large,ripe tomatoes (about 7lbs).
2 tsp of extra virgin olive oil
2 small yellow or white onions
2 eggplants, cut into 1-inch cubes
4 garlic cloves, minced
2 zucchini cut into 1-inc cubes
2 large red, yellow or green bell peppers, seeded and cut into 1-inch pieces
3 sprigs fresh thyme
1 sprig fresh rosemary
1 bay leaf
1/2 tsp salt
1/2 tsp freshly ground pepper
1/4 cup minced fresh basil

Directions

Bring a saucepan of water to boil over medium-high heat.  Cut an X into the blossom end of each tomato.  Using a slotted spoon, lower tomatoes into the boiling water and cook for 30 seconds. Drain.  When tomatoes cool, slip off skins and discard.  Cut each tomato in half and dislodge seeds.  Coarsely chop tomatoes.

In a large saucepan, over medium heat, warm olive oil, then reduce heat to medium-low and add onions and saute until translucent, about 2 minutes.  Add eggplant cubes and garlic and cook, stirring frequently until eggplants are slightly softened, about 3-4 minutes.  Add zucchini, bell peppers and saute, stirring and turning until softened, about 4-5 minutes.  Add chopped tomatoes, thyme, rosemary,. bay leaf, salt and pepper and cook, stirring and turning for 2-3 minutes.  cover, reduce heat to low and cook, stirring occasionally,until vegetables are soft and have somewhat blended together, about 40 minutes.  Stir in basil and remove from heat.

Serves ~10

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Tags: ratatouille, Williams Sonoma