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"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Ratatouille Recipe

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This recipe for Ratatouille is from The Beth and Scott Wedding 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 lb tomatoes, peeled and chopped
3 cloves garlic, finely chopped
2 sprigs fresh thyme
pinch of sugar
2-3 tbsp olive oil
1 eggplant, peeled and diced
4 small zucchini, sliced
2 bell peppers, de-seeded and cut in strips
2 large onions, sliced
8-10 basil leaves, shredded
4 tbsp chopped parsley
salt, pepper
Directions:
Directions:
In a small pan over gentle heat, stew the tomatoes with the garlic, thyme, and sugar in a little olive oil. Meanwhile, in another pan heat more olive oil and saute the eggplant, zucchini, bell peppers and onions in succession, removing each vegetable to a large pan as it is done. When tomatoes are reduced to thick sauce, combine with other vegetables and simmer together for 5 minutes. Season with salt and pepper and serve hot or cold.
Personal Notes:
Personal Notes:
This Nicoise version of ratatouille has a rich Mediterranean taste.

 

 

 

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