Recipe courtesy of Sara Moulton
Total:
30 min
Active:
10 min
Yield:
4 servings
Level:
None

Ingredients

Directions

In a large skillet cook the onion and the garlic in 2 tablespoons of the oil over moderately low heat, stirring occasionally, until the onion is softened. Add the remaining 3 tablespoons oil and heat it over moderately high heat until it is hot but not smoking. Add the eggplant and cook the mixture, stirring occasionally, for 8 minutes, or until the eggplant is softened. Stir in the zucchini and the bell pepper and cook the mixture over the moderate heat, stirring occasionally, for 5 to 7 minutes, or until the vegetables are tender. Stir in the oregano, thyme, coriander, and fennel seeds. Add salt and pepper, to taste and cook the mixture, stirring, for 1 minute. Stir in the basil and combine the mixture well. The ratatouille may be made 1 day in advance, kept covered and chilled, and reheated before serving. In a large pot of boiling salted water cook pasta until al dente. Serve with ratatouille.;

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