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Ratatouille Recipe

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

Contributor:  
Contributor:  
Gaynor Beiler
Added: Sunday, July 17, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 medium onions, diced
2 cloves of garlic, crushed or minced
4 T. olive oil
1 lb. unpeeled eggplant, cut into 3/4 inch dice
3 medium tomatoes, peeled and diced
1 1/4 tsp. basil
3 medium unpeeled zucchini, yellow or green, cut into bite size pieces
1 tsp. salt or to taste
dash of pepper
8 oz. mushrooms, sliced (optional)
1 small hot pepper, diced (optional)

Directions:
Directions:
Saute the onion and garlic in the oil until tender. Add remaining ingredients, bring to a boil and reduce to simmer. Cover and sinmmer 5 minutes or until mixture becomes somewhat liquid. Uncover and cook, stirring frequently, until the eggplant and zucchini are tender(about 30 minutes). Serve hot or cold, alone or over rice or noodles.

Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
This is great in the summer when you can buy all the produce fresh from a roadside stand or pick from your garden. I have a friend who uses this as a main meal with lots of cheese added.

 

 

 

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