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Ratatouille Recipe

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This recipe for Ratatouille, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Buffy Hunt
Added: Sunday, June 17, 2007


1/2 lb eggplant
1 t. salt
1/2 lb. yellow onions
2 cloves garlic, mashed
3 T. minced parsley
1 lb. fresh tomatoes, peeled seeded & juiced
1/2 lb. zucchini
4 T. olive oil (more if needed)
2 green peppers, sliced
salt & pepper to taste
1 can Colossal pitted black olives

Peel eggplant & dice. Slice zucchini. Place vegetables in bowl and toss with salt. Let stand for 30 minutes. Drain and dry on paper towels. In skillet heat olive oil, saute eggplant for one minute each side and lightly brown. Remove to a large pot. In same pan slowly saute (adding more olive oil if needed) green pepper and onions till tender but not brown. Stir in garlic and season with salt and pepper to taste. Add olives. Add tomatoes. Transfer to large pot. Simmer for 45 minutes or until vegetables are tender. Top with Parmesan cheese. Run under broiler until brown.




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