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Savory ratatouille
Artist: _
Categories: French, Salads, Vegetables, Western European
Yield: 6
Rating: 0
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Ingredients:
6 Tomatoes
1/4 cupOlive oil
1 medOnion flakes, sliced
2 Garlic cloves, minced
1 tbspFresh parsley, chopped
1 Eggplant, 1-inch slices
2 Zucchini, sliced
1 Red bell pepper
3 tbspWine vinegar
2 tbspFresh parsley, chopped
Black pepper
Procedures:
1Recipe by: jo anne merrill preparation time: 1:30 * instead of parsley for garnish, use basil or oregano (fresh) if you prefer.
2Prepare vegetables before beginning recipe.
3Slice onion, cut garlic into slivers or mince, chop parsley, cut eggplant into 1-inch rounds, cut zucchini into ?inch rounds, seed and chop red pepper.
4Blanch tomatoes by placing in boiling water for 10 seconds.
5Drain, and when cool enough to handle, peel, seed and chop.
6Reserve juice from tomatoes.
7Heat oil in a deep, heavy saucepan.
8Add onion, garlic and 1 tablespoon parsley.
9Saute about 3 minutes or until onion is soft.
10Add eggplant, zucchini and red sweet pepper and mix well.
11Cover pan and simmer over low heat until the vegetables are tender; about 30-35 minutes.
12Add tomatoes with the juice, stir well, cover again and simmer 10 minute more.
13Remove from heat and let stand, covered, for 10 minutes.
14Add wine vinegar and black pepper to taste.
15Stir well.
16Place into serving dish and garnish with fresh parsley, basil or oregano.
17Serve warm or at room temperature
 
 
 
 

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