"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Ratatouille Recipe

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

Contributor:  
Contributor:  
Lori Graff
Added: Friday, August 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 Eggplant
1 Med. Zucchini (sliced 1/4" rounds)
1/4 c. Olive Oil
2 Green Peppers (seeded & diced)
1 Medium Onion (Chopped)
2 Clove Garlic (Chopped)
2 lb. Ripe Tomatoes (Chopped)
Pinch Salt
Pinch Pepper
Chopped Parsley or Basil (Optional)

Directions:
Directions:
In a large skillet, saute onion for about 3 minutes, add garlic and saute 2 more minutes. Add peppers and zucchini and stir all together and cook for a few more minutes. Add tomatoes and boil for about 4-5 minutes. While it is cooking, peel and chop eggplant into chunks. Stir the vegetables well and tuck the eggplant down into the veggies and simmer covered on medium low until most of the liquid is evaporated. Season with salt and pepper. Serve hot or cold.

Personal Notes:
Personal Notes:
A great way to use up excess garden vegetables. I add a lb. of cooked ground beef towards the end of the cooking time to make it a meal instead of a side dish.

 

 

 

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