"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Ratatouille Recipe

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

Contributor:  
Contributor:  
Sue DiMiceli
Added: Saturday, February 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cups water
2 envelopes or cubes instant chicken bouillon
2 medium green peppers, cut in 1/2-inch squares
2 cups (1 small) eggplant, cut in 1/2-inch cubes
2 cloves garlic, minced
2 tablespoons dehydrated onion flakes
2 cups zucchini, cut in 1/2-inch slices
1 16 ounce can of tomatoes undrained
Dash (generous) dried basil
Dash (generous) ground black pepper

Directions:
Directions:
In a large skillet or pot, heat the water and stir in the bouillon until it dissolves
Add the green peppers, eggplant, garlic, and onion flakes and cook until the vegetables are soft
Sprinkle in the basil and the ground pepper and add the zucchini and tomatoes
Cook until the zucchini is done

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Optional: Have shredded Asiago or grated Monterey Jack cheese available as a topping when serving.

 

 

 

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