Ratatouille (version VIII)

1 or 2 large onions
1 green pepper
1 red pepper (optional)
1 yellow pepper (optional)
1 large eggplant
2 medium zucchini
3 tomatoes, chopped OR 5 tablespoons tomato paste and 3 tablespoons water
1 tablespoon olive oil
1 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon basil
1/2 teaspoon oregano
1 clove garlic, minced

Dice eggplant into 1-inch cubes and slice zucchini into 1/2-inch rounds (I cut these in half). Chop onion coarsely and cut green pepper into squares. Use a heavy-bottomed saucepan with a lid. Sauté the onion, garlic, and green pepper until they are soft (in the olive oil); stir in eggplant and zucchini and sauté a few minutes more (watch this because it will be kind of dry). Add tomato and seasonings. Cover and simmer for about 30 minutes or until the vegetables are well cooked (I add a glass of wine here). Uncover and turn up the heat to evaporate some of the liquid. This freezes well.

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