"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
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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