CHEF JEFF — ONE BYTE AT A TIME: Ratatouille

This popular recipe will serve a crowd.

Ratatouille

1/3 cup olive oil

5 large onions, cut in ½-inch dice

1 tablespoon each: salt, dried thyme

½ tablespoon each: dried rosemary, dried sage, dried oregano, pepper

5 green bell peppers, cut in ½-inch dice

2 red bell peppers, cut in ½-inch dice

6 zucchini, cut in ½-inch dice

4 large eggplants, cut in ½-inch dice

6½ pounds tomatoes, cut in ½-inch dice

Heat olive oil in stockpot or large Dutch oven over medium-high heat. Add onions; cook, stirring often, until golden, 10 minutes. Add herbs and spices; cook, stirring, 2 minutes. Stir in diced vegetables. Cover; reduce heat to medium-low. Cook, stirring often, until vegetables are tender and mixture is thickened, about 45 minutes. Season to taste.

Yield: Serves 20.

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