Ratatouille Recipe
"This traditional vegetable stew originated as a poor man’s dish in Nice. This version lightly caramelizes the onions and peppers before adding them to the rest of the dish, giving it a fantastic complex flavor without much additional effort. Cooks note: Use any color bell peppers you prefer, from brown to green, and anything in between...."
INGREDIENTS
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2 1 lb. eggplants, cut into cubes
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1 ¾ teaspoons plus ¾ teaspoon salt, divided
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2 ½ lbs. peeled tomatoes or 1 28-oz can plus 1 14-oz can petite-diced tomatoes
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5 cloves garlic, crushed and chopped
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½ teaspoon ground black pepper
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1/3 cup loosely packed, chopped fresh basil
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¾ cup loosely packed, chopped flat-leaf parsley
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1 ½ lbs. white onions, thinly sliced
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3 red or yellow bell peppers, cored, seeded, and chopped
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2 lbs. zucchini, cut lengthwise and then into ½-inch slices
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1/3 cup dry white wine
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