RATATOUILLE with ROASTED ONION & CILANTRO

(A perfect way to finish off a cozy fall day)

3 T The Tasteful Olive’s Roasted Onion & Cilantro olive oil

1 large onion                            

1 head garlic, all cloves minced or pressed

4 cups chopped eggplant          

4 cups chopped zucchini

6 cups chopped tomatoes

2 T The Tasteful Olive’s Herbs de Provence olive oil

1 T salt                                     

1 C white wine

¼ C The Tasteful Olive’s Traditional balsamic vinegar

Optional – Fresh herbs (parsley, basil, thyme & oregano)

Israeli Couscous or rice, barley or some kind of pasta                 

Additional Olive oil

Place a heavy bottomed 8 quart stock pot over med-high heat and add the olive oil. When oil is hot add onions and garlic. Lower the heat to medium. Let the onions cook until they just start to get a bit of color on them. Add the eggplant and stir. Make sure you get it coated with the onions and oil. Add the zucchini. Then the tomatoes. Mix well after each addition. Let this cook until the tomatoes release their juices, about half an hour. Add in the white wine, the balsamic vinegar. When you are ready to serve taste the broth and adjust the seasoning if necessary. Prepare your base starch (couscous, pasta, etc.). To serve, put ¾ cup of couscous in the bottom of the bowl and spoon the ratatouille around it.

 Recipe by Broken Teepee