"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Ratatouille Recipe

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

Contributor:  
Contributor:  
Alison VV Lasell
Added: Wednesday, February 2, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup extra virgin olive oil
2 baby garlic cloves
salt
2 onions, peeled and sliced
1 lb small zucchini, trimmed and sliced
10 small eggplants, trimmed and cut into 3/4 inch cubes
1 large red pepper, cut into 3/4 inch squares
1 large yellow bell pepper, cut into 3/4 inch squares
10 oz just ripe tomatoes, peeled, seeded, and diced

Directions:
Directions:
Pour 3/4 cup of water into an 11 inch nonstick skillet. Add the oil and garlic and bring to a boil. Sprinkle lightly with salt. Add all of the vegetables to the pan. Bring to a boil and cover. Cook for about 30 minutes over medium heat, stirring from time to time, until the vegetables are golden and the water has evaporated.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
4 grams protein, 15 grams carbohydrates, 155 calories, 4 g fiber, Sodium 10 mg, total fat 10 g, saturated fat 0g. Thanks neighbor Judi!

 

 

 

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