"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Ratatouille Recipe

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

Contributor:  
Contributor:  
Michele Sarko
Added: Saturday, May 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 lb tomatoes, peeled and chopped
3 cloves garlic, finely chopped
2 sprigs fresh thyme
pinch of sugar
2-3 tbsp olive oil
1 eggplant, peeled and diced
4 small zucchini, sliced
2 bell peppers, de-seeded and cut in strips
2 large onions, sliced
8-10 basil leaves, shredded
4 tbsp chopped parsley
salt, pepper

Directions:
Directions:
In a small pan over gentle heat, stew the tomatoes with the garlic, thyme, and sugar in a little olive oil. Meanwhile, in another pan heat more olive oil and saute the eggplant, zucchini, bell peppers and onions in succession, removing each vegetable to a large pan as it is done. When tomatoes are reduced to thick sauce, combine with other vegetables and simmer together for 5 minutes. Season with salt and pepper and serve hot or cold.

Personal Notes:
Personal Notes:
This Nicoise version of ratatouille has a rich Mediterranean taste.

 

 

 

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