"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Ratatouille Recipe

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This recipe for Ratatouille, by , is from Atlantic & Arlington Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lois Jansen - Atlantic Ward
Added: Monday, March 31, 2008


1 1/4 cups sliced zucchini, cut into 1/4 inch slices
1 1/4 cups pared diced eggplant, cut into 1/2 inch dice OR 1 1/4 cups more zucchini
6 ounces sliced onion
1 medium green pepper, seeded and cut in 1/2 inch dice
1 packet instant chicken broth and seasoning mix
1 garlic clove, minced
4 dcanned medium tomatoes, coarsely chopped
1 cup tomato puree OR 1 small can tomato paste
1 teaspoon basil
1 teaspoon oregano
Salt and freshly ground pepper to taste

Combine first 6 ingredients in saucepan, cook 5 minutes. Add remainng ingredients and cook over medium heat, stirring often for about 1 3/4 hours or until vegetables are tender.

*Ratatouille can be folded into omelets, or topped with Swiss cheese and baked until cheese melts and bubbles, or served with cottage cheese or scrambled eggs for the midday meal. Delicious too with fresh crisp vegetables.




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