Ratatouille Recipe #52491
This is another recipe I made a lot before The-Girl-Who-Hates-Vegetables joined us. One of our favotite summer dinners with a nice hunk of bread. I also added some tomato paste to this to reduce the acidity. Came from We're Cooking Now - an old cooking show circa 1985.
by HEP MEP
1¼ hours | 30 min prep
SERVES 4
- 2 teaspoons finely minced garlic
- 1 cup chopped onion
- 1 large eggplant
- 3 medium zucchini
- 2 large green peppers
- 1 teaspoon dried oregano
- 1 tablespoon fresh basil or 2 teaspoons dried basil
- 2 teaspoons chopped parsley
- 2 cups crushed canned tomatoes
- fresh ground pepper
- Heat oil in Dutch oven or large saucepan, cook garlic and onions until tender.
- Cut vegetables into 1-inch pieces.
- Add the eggplant,zucchini,pepper,oregano— parsley and stir well.
- Saute about 5 minutes.
- Add tomatoes,cover and cook over low heat for about 45 minutes.
- Serve hot or cover mixture and refrigerate to serve chilled.
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5 stars