"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Favorite Ratatouille Recipe

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This recipe for Favorite Ratatouille, by , is from Endangered Recipes: Too Good To Be Forgotten, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carole Goodrich
Added: Saturday, August 6, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 T. olive oil
1 large onion, chopped
6 large garlic cloves, minced
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 medium eggplant, cubed
2 cups mushrooms, thickly sliced
4 tomatoes, cubed
1 cup tomato puree
1/4 cup dry red wine or sherry
4 T. minced fresh basil, or 2 tsp dried basil
1 T. lemon juice
2 tsp dried thyme
1 tsp dried oregano
1 tsp ground cumin
Salt and pepper to taste
1/4 cup fresh chopped parsley

Directions:
Directions:
Warm the oil in a very large non-stick frying pan or
medium pot, over medium heat. Add the onions and cook for 5 minutes. Then add the rest of the ingredients. Stir well, and cover. Reduce the heat to medium low, and cook for 20 minutes, srirring occasionally. Add the parsley, and cook for 10 more minutes.

Number Of Servings:
Number Of Servings:
About 6
Preparation Time:
Preparation Time:
About 45 minutes
Personal Notes:
Personal Notes:
What I love about ratatouille (other than the taste) is that it can be served in so many different ways: hot or cold, as a vegetable side dish, on top of pasta, grains, mashed or baked potatoes, or on top of an open faced sandwich. And of course any cut-up protein food may be added on top. This recipe was given to me by a friend.

 

 

 

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