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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Ratatouille Recipe

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This recipe for Ratatouille is from The Donahue/Messick Family Cookbook, 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 cup of each of the following, diced:
Green bell pepper
Red bell pepper
Zucchini
Yellow squash

1 1/2 cups of the following, diced:
Yellow onion
Tomatoes- peeled and seeded

2 cups diced:
Eggplant, peeled

1/4 cup or so of Olive oil
1 tsp minced garlic
1/2 tsp thyme
1tbs basil leaves
1tbs chopped parsley
Directions:
Directions:
In a large saute pan heat the olive oil over medium heat.
When hot, add onions and garlic. Cook, stirring occasionally, until onions are wilted, about 7 minutes.
Add eggplant and thyme and cook for another 7 minutes or so.
Add the peppers, zucchini and squash and continue cooking for about 7 minutes.
Add tomato, basil,parsley, and salt and pepper to taste. Cook for about 5 minutes.

Eat hot or at room temp. Tastes better the second day. Freezes well.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 min prep. 25-30 min cook
Personal Notes:
Personal Notes:
Obviously you can substitute zucchini for squash and any colored bell pepper. Depends what you have in your garden. Can also substitute canned diced tomatoes.

Once you get the hang of how you like it, make a double batch and freeze some.

Eat it as a side dish or as a main course with crusty bread and butter or over pasta. You can add Italian sausage if you'd like, although I think that it's a hearty meal as is.

 

 

 

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