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Ratatouille Recipe

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

Contributor:  
Contributor:  
Rosemary Burr
Added: Tuesday, July 8, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 cups eggplant, diced, peeled, salted, and drained
1/3 c. olive oil
3/4 c. onion, thinly sliced
2 cloves garlic
1 c. whole pitted black olives
4 green peppers, seeded and julienne sliced
3 cups zucchini, sliced to 1/2 inch
2 cups tomatoes, skinned, seeded, and quartered
1/2 tsp. oregano
2 tsp. fresh basil, chopped

Directions:
Directions:
1. In a deep skillet place olive oil, onion, and garlic. Saute until golden brown.
2. Add remaining ingredients, drizzle with olive oil, and simmer covered over low heat about 45 minutes. Uncover and continue to heat 15 minutes longer to reduce the amount of liquid.
3. Add salt and pepper.
4. Serve hot or cold with sour cream.

Personal Notes:
Personal Notes:
We like this dish served over rice.

 

 

 

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