Tuesday, January 26, 2016

Rec: Ratatouille

1/2 cup olive oil
2 large onions, thinly sliced
2 to 3 minced garlic cloves
1 small eggplant, peeled and diced
1 large can (1 lb. 12 oz.) California style tomatoes
4 zucchini
2 green peppers, cleaned and diced
1/2 teaspoon basil
1/2 teaspoon thyme
Salt to taste
Pepper to taste

Heat oil in heavy saucepan. Add onions and garlic, brown
quickly over HIGH heat. Add eggplant and tomatoes and
mix, crushing mixture with back of wooden spoon. Add
zucchini and green peppers and mix well. Add seasonings
and cook 2 to 3 minutes over HIGH heat, stirring most
of the time. Cover and simmer about 1 hour, stirring once
or twice, until sauce is thick and creamy. This ratatouille
can be served hot or cold, as an hors d'oeuvre, salad or
as a hot vegetable. Easily doubled and will keep 10 to 15
days refrigerated.

Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

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