Ratatouille with feta
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.
