
Ratatouille with Feta
Mary's Kitchen Crush - "Charity Dinner"
40
Prep Time (minutes)
70
Cook Time (minutes)
4
ServingsIngredients
- 1 can (26oz/796 mL) whole tomatoes
- 5 tablespoons (75ml) 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 1-inch (2 1/2cm) chunks
- 2 zucchinis, cut on a bias into ¾-inch (1 ¾ cm) rounds
- 2 yellow peppers, cut into 1-inch (2 ½ cm) chunks
- 1 bay leaf
- 1 tablespoon (5g) finely chopped oregano
- 1 teaspoon (5g) finely chopped thyme
- 4 tomatoes, seeded and cut into 1-inch chunks
- 2 tablespoons (30ml) red wine vinegar
- ¼ cup (20g) finely chopped basil
- ½ cup (125g) crumbled feta
Steps
- Heat oven to 350F (176C).
- 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.
- Heat 2 tablespoons (30ml) olive oil in a large Dutch oven or heavy bottomed saucepan over medium heat.
- Add onions and cook until beginning to soften, 7 to 10 minutes. Season with salt and pepper.
- Add garlic and cook 2 to 3 minutes.
- Add remaining oil, eggplant, zucchini and peppers and cook for 5 minutes.
- 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.
- Stir in vinegar and cook for 5 minutes.
- Stir in basil and sprinkle with crumbled feta.