Ratatouille -- Quad-Cities Online Recipe Book
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Main Dishes:

Ratatouille

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This is an elegant, colorful vegetable stew, perfect as a main course with good bread and cheese. It can be served in a variety of accompaniments as well as chilled and served cold. It is French in origin and as good cooks know, a missing ingredient can be substituted with a new flair and good results. This dish was introduced to me by an older lady who viewed it as a very special treat every time she prepared it.

Ingredients

2 medium onions, sliced
2 cloves garlic
1/4 cup olive oil
2 small zucchini, sliced
Potatoes diced to equal amount of zucchini
1 eggplant, cut in 1-inch cubes
1 large red, green or yellow pepper, cut in strips
2 tablespoons chopped parsley
1 teaspoon salt
1/2 teaspoon basil
1/2 teaspoon pepper

Instructions

Saute onions and garlic in olive oil. Add remaining ingredients. Cover and cook 15 minutes, then uncover and simmer until tender and thickened, about 15 minutes. Stir occasionally. Addition or substitution ideas are summer squash and butter beans. Leftovers will keep in refrigerator or may be frozen and reheated. Makes 8 generous servings.

Cara Ausmus
Aledo



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1864 -- 150 years ago: Col. H.F. Sickless informs us that there will be new organization of troops in this state under the call for more men.
1889 -- 125 years ago: James Normoyle arrived home after graduating from West Point with honors in the class of 1889. He was to report to Fort Brady, Mich., as second lieutenant in the 23rd Infantry.
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