"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Vegetable Ratatouille Recipe

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This recipe for Vegetable Ratatouille, by , is from Family Favorites from the Albis and Caruso Homes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Fran Albis
Added: Friday, November 16, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 eggplant
2 zucchini
2 small yellow squash
3 small red peppers
1 large red onion
1 medium yellow onion
1 15 oz. can san marzano italian plum tomatoes
1/4 cup olive oil
4 cloves garlic
1/2 cup fresh basil leaves
1/4 cup fresh parsley
1/4 tsp. thyme
2 bay leaves
salt and pepper

Directions:
Directions:
You will need a large, heavy pot for this vegetable stew. Begin by chopping all vegetables into large chunks. Chop onions. Whack garlic with side of knife, or mince if you prefer. Heat pot on medium heat until hot. Add olive oil. When oil is hot, add chopped onions and saute for 5 or 6 minutes until soft but not too browned. Add garlic and all other vegetables. Pot will be very full at first.

Squeeze plum tomatoes in your hands and add to pot. Add thyme, bay leaves and salt and pepper. Bring to a boil, turning frequently to prevent sticking or scorching. Lower heat to simmer, cover, and cook for about 1 hour. After 45 minutes or so, add fresh basil and parsley that has been roughly chopped. Serve with wild rice or crusty bread.

Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
This is a great, hearty vegetarian stew. May also be used on top of small toasts or crackers as an appetizer.

 

 

 

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