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

Ratatouille

Comment on this recipe

Can be doubled for a crowd or served with a slotted spoon for a vegetable as a leftover. Substitute dry herbs at 1/3 as much called for fresh. Both the French and Italians claim this dish as "theirs". I use more pepper for our tastes.This can also be popped inthe oven as a casserole after 15 minutes on stove if want to be free of stirring and do something else while it cooks.

Ingredients

2 medium onions chopped
2 cloves garlic (or 2tsp garlic powder)
1/4 cup olive oil
2 small zuccini(1/2 inch slices)
3 tomatoes diced
1 eggplant 1 inch cubes
1 large bell pepper, chopped (use green, red, and yellow if can for color)
2 tablespoons chopped parsley
1 tablespoon basil leaves
1/2 teaspoons salt
1/8 teaspoons pepper

Instructions

Cook onion and garlic in olive oil in bottom of heavy kettle. Stir until translucent, then add in remaining ingredients. Cover and cook 15 minutes. Allow to simmer; vegetables will give up their juices. Do not add water. When juices thicken, serve dish like a casserole or in bowls like stew. Add a crusty garlic bread and salad (if desired).

Cara Ausmus, Aledo




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