Ratatouille (version XXIII)
3 tablespoons olive oil
In 6-quart stock pot, heat olive oil. Add garlic, onion and bay leaf. Sauté over medium heat 10 minutes until onion is translucent. Add eggplant, salt, basil, marjoram, rosemary, thyme and cumin. Stir well and cover. Cook over medium heat, stirring occasionally, 20 minutes, or until eggplant is soft.
2 cloves garlic
2 cups onion, chopped
1 bay leaf
1 medium eggplant
1 1/2 teaspoons salt
1 1/2 teaspoons dried basil
1 teaspoon dried marjoram
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon ground cumin
1/2 teaspoon fresh ground pepper
1 can (28 ounces) whole tomatoes
1 can (6 ounces) tomato paste
2 cans (14 1/2 ounces) vegetable broth
1 medium-sized zucchini, cubed
1 medium-sized bell pepper, chopped
Add ground pepper, tomatoes, tomato paste, and vegetable broth. Break up whole tomatoes into smaller pieces with spoon or knife. Bring to boil. Cover and simmer 20 minutes. Add zucchini and bell pepper. Cover and simmer 10 minutes until zucchini and bell pepper are tender.
Makes 8 to 10 servings.
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