"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Gilroy Ratatouille Recipe

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

Contributor:  
Contributor:  
Debbie Davenport Fedele 1949
Added: Sunday, July 27, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 cloves fresh garlic, minced
2 thinly sliced onions
1/3 c. olive oil
1 green pepper, cut into thin rounds, [I omit this, too many different veggies...]
2 medium eggplant. diced, unpeeled
2 medium zucchini, sliced 1/4 inch thick
1 20 oz. can whole Italian tomatoes
1-1/2 tsp. basil
1-1/2 tsp. parsley [ more if fresh]
1-1/2 tsp. salt
Fresh ground pepper to taste
1-1/2 lbs.sliced mild Italian sausage [2 lbs.= better]
1/2 lb. whole mushrooms
1 cup grated swiss cheese
1 can tomato paste

Directions:
Directions:
Saute' garlic and onions in oil until soft.

Add green pepper, eggplant, zucchini, and cook five minutes over , medium heat, tossing well. Add tomatoes with liquid and seasonings. Simmer uncovered 15 minutes, then cover and simmer 15 minutes more. Meanwhile, cook sausage in frying pan until done, and drain well. Add mushrooms to vegetables during last 10 minutes of cooking time. Add sausage to vegetables. Sprinkle w/grated cheese. Cover and simmer until cheese melts.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
The Garlic Lovers Cookbook: from Gilroy, the Garlic Capital of the World. Copyright 1980, 1982, by The Gilroy Garlic Festival Association, Inc. Celestial Arts, P.O. Box 7327, Berkeley, CA 94707

[I added the tomato paste. Rather than the large can of Italian tomatoes, I substitute a large (28 oz.) can of either crushed tomatoes or tomato puree'. I then mix in about 2 lbs. barely-cooked penne pasta and dump entire mixture into a large casserole dish, prior to adding the grated cheese. Then put it all in the oven, 350 degrees until the cheese melts. Serves more that way.] This is also outstanding w/Polska Kielbasa instead of the Italian Sausage.

 

 

 

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