RATATOUILLE

Ratatouille image

Provided by Marian Burros

Categories dinner, casseroles, one pot, main course, side dish

Time 50m

Yield 9 to 10 cups

Number Of Ingredients 12

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Ingredients

2 1/2 pounds eggplant, scrubbed, unpeeled and cut into 1-inch cubes
7 sprigs of fresh dill, tough stems removed
2 1/2 pounds zucchini, washed, trimmed and cut into slices 1/4-inch thick
1 1/4 pounds onions, peeled and sliced 1/4-inch thick
3 green peppers, seeded, cored and cut into 1-inch pieces
2 large or 3 medium-sized cloves garlic, put through garlic press
6 sprigs fresh parsley
1 teaspoon dried oregano
1 pound fresh, ripe plum tomatoes
3 tablespoons drained capers
6 to 8 tablespoons distilled white vinegar
Freshly ground black pepper to taste

Steps:

Place all of the ingredients in one large pot or two small ones. Mix contents to distribute seasonings.
Cover and cook over low heat, just below simmer, for 45 minutes. Ratatouille is cooked when vegetables are soft. Drain well and divide in half.

Nutrition Facts : @context http, Calories 231, UnsaturatedFat 1 gram, Carbohydrate 50 grams, Fat 2 grams, Fiber 18 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 196 milligrams, Sugar 28 grams

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