"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Ratatouille Recipe

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

Contributor:  
Contributor:  
Nick & Linda Agostinacchio
Added: Tuesday, March 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp olive oil
5 cloves of garlic
1 purple onion-rough chopped
2 red and 1 yellow pepper
1 eggplant-rough chopped
2 zucchinis-sliced
1 tsp red pepper flakes
5 medium tomatos seeded and chopped
salt to taste
as much parsley and basil as you like

Directions:
Directions:
Saute garlic and onion briefly. Now add peppers and toss to coat with oil. Cook at least 5-10 min. until peppers begin to soften. Add eggplant, and toss same way until it begins to brown. Now add zucchin and hot pepper flakes and cook 2-3 min. Add tomatos and sprinkle salt. Lower heat and cook covered for at least 10 min.
Now, remove cover, turn heat up and cook for another 5 min. to reduce juice from tomatos. Tear basil and parsley and scatter over veggies. Give mixture a stir-turn off heat and let stand for 5 min. Serve warm or at room temp.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
You may want to serve this as a side or a main dish. As a main dish, I might think about some rice or even pasta as an accompaniment. Instead of ripe tomatos you may even use chopped tomatos that are sold in cans

 

 

 

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