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Ratatouille Recipe

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This recipe for Ratatouille, by , is from Dick's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Richard Bailey
Added: Friday, February 17, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/2 pound eggplant, peeled and sliced thin
1/2 pound zucchini, peeled and sliced thin
1-1/2 c. yellow onion, sliced thin (one large)
1 c. seeded and sliced green pepper (one medium)
7 tbsp. olive oil, divided
2 cloves garlic, peeled and chopped
salt and pepper to taste
1-1/2 c. crushed San Martino Tomatoes
3 tbsp. parsley
4 thin slices cheese (swiss, american or cheddar)

Directions:
Directions:
Place eggplant and zucchini in large bowl, salt and let stand 30 minutes. Drain and dry slices on paper towels.
Saute eggplant and zucchini in 4 tbsp. olive oil for 1 minute on each side. Remove and set aside. In same skillet used for eggplant and zucchini add tomatoes with 3 tbsp. olive oil. Cook for 5 minutes and then boil until most juice is evaporated. Place 1/3 of tomato mixture in 2-1/2 quart casserole. Sprinkle with 1 tbsp. of the parsley. Arrange 1/2 of the eggplant-zucchini mixture in casserole. Add 1/3 of tomato mixture and then the rest of the eggplant-zucchini mixture. Top with tomatoes, sprinkling both layers with 1 tbsp. parsley. Salt and pepper, then cover and bake in 300 degree oven for 10 minutes. Remove from oven, baste with juices, spread with cheese slices, cover and bake 15 minutes more.

Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
May be chilled and reheated or frozen

 

 

 

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