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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

One Pot Ratatouille (Summer Vegetable Stew) Recipe

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This recipe for One Pot Ratatouille (Summer Vegetable Stew) is from The Bezy Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 c. olive oil
1 t. salt
1/4 t. pepper
1/2 t. dried basil leaves
3/4 t. minced, peeled garlic
1 small eggplant (1 lb.) cut in 2 inch chunks (4 c.)
2 c. thinly sliced, peeled onion
3 medium sized zucchini, unpeeled and cut into 1/2 inch rounds (about 4 c.)
2 green peppers or 1 green and 1 red, seeded and cut into 1/4 inch slivers
1 c. finely chopped fresh parsley
Directions:
Directions:
In a small bowl, mix the oil, salt, pepper, basil, and garlic. In a large sauce pan, arrange the eggplant, onion, zucchini, and pepper in layers, sprinkling each layer with a tablespoon of the oil an garlic mixture. Spoon tomatoes over peppers and sprinkle with parsley. Cover pot and bring to boil over high heat (about 400º) and cook for 25 minutes. Remove cover, increase heat to high (about 400º) and boil mixture rapidly 5 minutes, until most of liquid has evaporated.

May be served hot or cold. Good hot with any plain meat, or serve with crusty bread and a platter of cold meat. Excellent cold as an hors d'oeuvre.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
One hour
Personal Notes:
Personal Notes:
Great summer recipe with fresh produce!

 

 

 

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