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Ratatouille Recipe

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

Erin Whalen
Added: Sunday, March 16, 2008


2 tb. olive oil
4 large garlic cloves, diced
1 large eggplant
2 bell peppers, any color, diced
2 large tomatoes, chopped
1 onion, cut into 1-inch pieces
1 large zucchini, cut into 1/2-inch pieces
1/2 C. chopped fresh basil, or 1 tb. dried
2 tb. red wine vinegar
4 oz. goat cheese or Muenster, diced (optional)

Heat oil in a large Dutch oven over medium heat. Add garlic, stir 1 minute. Add eggplant, bell peppers, tomatoes, onion, zucchini, and basil. Saue 5 minutes. Cover and simmer until juice thickens, stirring occasionally, about 10 minutes. Mix in vinegar, season with salt and pepper. (Can be prepared 2 days ahead. Cover and refridgerate)

Preheat oven to 350. Spread ratatouille in a 9-inch pie dish. Sprinkle with cheese, if desired. Bake until heated through, about 20 minutes.




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