3mediumeggplants, coarsely diced, salt pieces and let drain for 20 min then rinse
3small-mediumzucchinis, coarsely diced
2mediumonions, coarsely diced
2-3cupseither diced tomatoes, cherry tomatoes or 2 cans diced tomatoes
4bell peppers, coarsely diced
1cfresh basil, chopped
1tsporegano
1tspfennel
1tspred pepper flakes
1tspthyme
4clovesgarlic, pressed
sea salt to taste
optional: cheese to melt on top
Harvest Oil of choice, I used a combination of garlic, basil and tuscan herb. Unflavored works too.
Instructions
In my opinion, the key to good ratatouille is to cook each vegetable separately in a good large cast iron pan. If you don't have a cast iron pan, a large skillet will of course work. But invest in cast iron. You won't regret it.