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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Ratouille Recipe

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This recipe for Ratouille is from The Sharon 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 egg plant cut into 1/2 inch pieces
1/2 tsp salt
1/2 cup Italian dressing, divided
2 large red peppers, cut into 3/4 inch pieces
4 small zucchini (1 lb) cut in half lengthwise, sliced
4 cloves garlic, minced
1 onion coarsely chopped
3 tomatoes (1 lb), chopped
1/3 cup chopped fresh basil
Directions:
Directions:
Place eggplant in colander. Sprinkle with salt; mix lightly. Let stand 30 minutes, rise, drain and pat dry with paper towel
Heat 1/4 cup dressing in large nonstick skilled. add eggplant; cook and stir 6 to 7 minutes or until softened and browned. Spoon eggplant to side of skillet. Add 3 Tbsp of the remaining dressing, peppers, zucchini, garlic and onions to center of skillet; cook and stir 3 to 5 minutes or until vegetables are tender. Spoon to side of skillet. add remaining dressing and tomatoes; cook and stir 3 minutes. Mix vegetables and tomatoes; cover.
Cook on low heat for 15 to 20 minutes or until vegetables are very tender; stirring occasionally.
Stir in basil.
Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
You do not need salad dressing just mix up some olive oil and a lemon with salt and pepper.

 

 

 

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