"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Pressed French Bread Ratatouille Recipe

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This recipe for Pressed French Bread Ratatouille, by , is from The Duke Doctor of Physical Therapy Class of 2010 Cookbook P, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jessica Powley
Added: Sunday, June 15, 2008


2 large baguettes
6 T. extra virgin olive oil
1 garlic clove, finely chopped
1 onion
2 red bell peppers, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
4 zucchini, cut into small cubes
2 eggplants, chopped
1 (7 oz.) can of plum tomatoes, drained
salt and pepper
oregano and basil

1. Heat olive oil in a large saucepan. stir in garlic and onions and soften over medium heat. Add mixed peppers and turn heat up to medium-high. Cook for a few minutes.

2. Add zucchini and eggplant and cook for 2-3 minutes. Add plum tomatoes and cook for 2 minutes, then reduce heat to low.

3. Allow to simmer for 30 minutes, stirring every 5 minutes. Remove from heat and add salt, pepper, basil and oregano to taste.

4. Slice the baguettes in half horizontally to have 4 long halves. Use your fingers to scoop out the insides of the bread.

5. Fill one half of each baguette with the ratatouille mixture and place the other half on top of it.

6. Roll up the baguette in wax paper or clear wrap and tie the ends and middle with a piece of string or clear tape.

7. Place a tray on top of the baguettes and put a weight on top. Place weighted baguettes in refrigerator and allow to firm for at least 2 hours.

8. Unwrap and slice to serve.




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