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Ratatouille Recipe

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

Contributor:  
Contributor:  
John and Kelly Siegel
Added: Sunday, November 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 large eggplant, about 2 pounds total, peeled if the skin is very thick and cut into 1/2-inch chunks
2 medium zucchini, about 1 pound total, cut into 1/2-inch chunks
1/2 cup extra virgin olive oil
2 large onions, thinly sliced
2 tablespoon minced garlic
2 red or yellow bell peppers, stemmed, seeded and thinly sliced
4 ripe medium tomatoes, peeled, seeded, cored and thickly sliced
1/2 cup chopped fresh basil or parsley leaves

Directions:
Directions:
Put eggplant and zucchini in a colander and toss liberally with salt. Let stand for about an hour, if time allows, then rinse quickly and squeeze dry. Put a wide flame-proof casserole or deep skillet with a lid over medium heat. Add the olive oil and onions and cook; stirring to combine. Add eggplant, zucchini, peppers and garlic. Adjust the heat so the mixture simmers and cover. Cook, checking and stirring, for about 30 minutes or until the vegetables are tender. Add the tomatoes, stir and recover. Cook for another 30 minutes, stirring occasionally, until the tomatoes have broken down and vegetables are very soft. Taste and adjust the seasoning, stir in the basil and serve hot or at room temperature.

 

 

 

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