Oven Baked Ratatouille
1 large eggplant, peeled and cubed
Turn lid upside down, place it in clay pot and submerge both in water 5 minutes to moisten. Drain.
2 onions, coarsely chopped
2 tomatoes, diced
1 small zucchini, diced
1 red bell pepper, seeded and diced
1/2 cup red wine or defatted broth
1/4 cup orange juice concentrate (undiluted frozen juice)
2 to 4 tablespoons chopped fresh garlic cloves, or to taste
2 tablespoons chopped fresh basil leaves
1 teaspoon dried oregano
1/2 teaspoon ground pepper
1/3 cup minced fresh parsley
salt to taste
In large bowl, combine eggplant, onions, tomatoes, zucchini, bell pepper, wine, orange juice, garlic, basil and oregano. Mix well. Place in clay pot and put on lid. Place pot in center of unheated oven and turn temperature to 300 degrees. Bake about 2 hours until vegetables are very soft, stirring occasionally. Stir in pepper, parsley and salt.
Makes 4 servings.
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