RATATOUILLE

Ratatouille image

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.

Provided by HEP MEP

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 113.8, Fat 1.1, SaturatedFat 0.3, Sodium 190.8, Carbohydrate 25.4, Fiber 9.6, Sugar 13.4, Protein 5.4

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