Ratatouille with feta

By Mary Berg
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SERVES
4
 TO
6

Total Time

Ingredients

  • 1 can (26oz/796 milliliters) whole tomatoes
  • 5 tablespoons (75 milliliters) olive oil, divided
  • Kosher salt
  • Freshly ground black pepper
  • 2 small red onions, peeled and cut into 12 wedges each
  • 3 cloves garlic, thinly sliced
  • 1 large eggplant, cut into 2-1/2 centimeter chunks
  • 2 zucchinis, cut on a bias into 1-3/4 centimeter rounds
  • 2 yellow peppers, cut into 2-1/2 centimeter chunks
  • 1 bay leaf
  • 1 tablespoon (5 grams) finely chopped oregano
  • 1 teaspoon (5 grams) finely chopped thyme
  • 4 tomatoes, seeded and cut into 2.5 centimeter chunks
  • 2-3 tablespoons (30 milliliters) red wine vinegar
  • 1/4 cup (20 grams) finely chopped basil
  • 1/2 cup (125 grams) crumbled feta

Directions

1.Heat oven to 350°F (176°C).

2.      Place tomatoes with juice onto a rimmed baking sheet. Break tomatoes into bite-sized pieces with hands and drizzle with 1 tablespoon (15ml) olive oil. Season with salt and pepper and bake for 30 minutes, stirring every 10 minutes.

3.      Heat 2 tablespoons (30ml) olive oil in a large Dutch oven or heavy bottomed saucepan over medium heat.

4.      Add onions and cook until beginning to soften, 7 to 10 minutes. Season with salt and pepper.

5.      Add garlic and cook 2 to 3 minutes. Add remaining oil, eggplant, zucchini and peppers and cook for 5 minutes.

6.      Add bay leaf, oregano, thyme, fresh tomatoes and roasted canned tomatoes. Season with salt and pepper. Bring to a boil, reduce heat to simmer. Cover and cook until tender, 25 to 30 minutes.

7.      Stir in vinegar and cook for 5 minutes. Remove bay leaf. Stir in basil and sprinkle with crumbled feta.

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