This recipe for Mushroom Ratatouille, by Mary Brown, is from Favorite Family Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 # fresh mushrooms, cleaned and sliced 1 medium eggplant, cut in 1 inch pieces 3 medium zucchini, sliced 2 medium green peppers, cut in 1 inch pieces 1/2 c. olive oil 1 c. chopped onion 1 large clove garlic, crushed 1 28 oz. can plum tomatoes, drained 2-3 tsp. basil 3 tsp salt 1/4 tsp pepper
Clean and prepare all vegetables and place in a casserole dish or dutch oven. Combine the remaining ingredients and pour over vegetables. Place in a 350 degree oven and bake covered for 40 minutes. Uncover and bake for 20 minutes longer, until vegetables are tender.
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