Name: Ratatouille with Pan-Fried Onions
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4
Ingredients: 1 large sweet or red onion (sliced 3/8" thick); 4 teaspoons extra virgin olive oil (divided); 14 ounces crushed or diced tomatoes ((1 can, drained)); 1/2 teaspoon apple cider vinegar; 2 cloves minced garlic (about 1 1/2 teaspoons); 1 Tablespoon fresh basil (chiffonade); 1/2 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1/4 teaspoon dried rosemary (or a small spring fresh, chopped); 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon chili powder; 1 lb medium zucchini (sliced 1/4" thick); 1-2 Japanese eggplant (sliced 1/4" thick); 3 fresh Roma tomatoes (sliced 1/4" thick); Fresh basil; Finely grated Parmesan or Romano cheese (optional)