Ratatouille Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: ¼ cup olive oil
4 to 6 garlic cloves, crushed
1 medium onion, chopped
2 medium bell peppers, cut in strips or cubed
2 small zucchini or 2 small summer squash, small, cubed
1 small eggplant, cubed
2 medium tomatoes, in chunks
1 bay leaf
1 tsp. basil
1 tsp. marjoram
½ tsp. oregano
1 dash rosemary
½ tsp. dill weed
3 Tbsp. dry red wine
½ cup tomato juice
2 Tbsp. tomato paste
2 tsp. salt, approximately
Black pepper, to taste
Fresh parsley, chopped
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Directions: |
Directions:Heat olive oil in a large, heavy, cooking pot. Crush the garlic into the oil. Add bay leaf and onion, salt lightly. Sauté over medium heat until onion begins to turn transparent.
Add eggplant, wine, and tomato juice. Add herbs. Stir to mix well, then cover and simmer 10-15 minutes over low heat.
When eggplant is tender enough to be easily pricked by a fork, add zucchini and peppers. Cover and simmer 10 minutes.
Add salt and pepper, tomatoes and tomato paste. Mix well. Continue to stew until all vegetables are tender. (How tender is tender? Do a taste test and decide what seems right to you.) Adjust seasonings to taste.
Serving Suggestions/Options: Serve on a bed of rice, or in a bowl, accompanied by some good crusty bread. Top with grated cheese. |
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Number Of
Servings: |
Number Of
Servings:4 to 6 |
Personal
Notes: |
Personal
Notes: A great way to use up summer vegetables!
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