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Vegetable Ratatouille

Adapted from MFK Fisher’s Long Ago in France: the Dijon Years.

Serves 10-12 heaping portions (freezes well)

2 large eggplants, cubed
2 yellow onions, sliced
4 garlic cloves, minced
2 medium green pepper, diced
2 medium red pepper, diced
4-5 medium tomatoes, peeled and sliced into wedges
(Fisher says to peel the tomatoes but we think it’s okay to be lazy and leave unpeeled)
Good olive oil

Preheat the oven to 300 degrees. Place all the vegetables into a dutch oven in any order you’d like except the tomatoes which should be placed on top. Generously pour olive oil over the top, maybe 3 circles. Cover the vegetables with a lid and place into the oven for 5-6 hours, stirring every hour or so until it is no longer soupy and is cooked down and full with flavor.