"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Ratatouille (GF) Recipe

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This recipe for Ratatouille (GF), by , is from Feed Your Mind, Body and Soul, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carolyn Shapiro


¼ cup olive oil
4 cloves garlic, crushed
1 bay leaf
1 medium onion, chopped
2 tsp. salt – or to taste
1 small eggplant, unpeeled, cubed
3 T. Burgundy or dry red wine of your choice
½ cup tomato juice
1 tsp. fresh sweet basil, chopped or dried
½ tsp. oregano
2 medium zucchini, cubed or sliced and halved
3 medium tomatoes, in chunks
1 T. tomato paste
1 tsp. white pepper or to taste
½ cup freshly chopped parsley
black olives, chopped, for topping

Heat olive oil in large heavy cooking pot. Crush the garlic into the oil. Add the bay leaf, onion and salt. Lightly sauté over medium heat until the onion just begins to turn transparent. Add eggplant, wine and tomato juice; cover and simmer for 10 minutes on low heat. Stir in herbs and zucchini. Stir and simmer another 10 minutes. Add tomatoes, tomato paste and white pepper; mix well. Simmer another 25 minutes. Just before serving, mix in the fresh parsley. Top with a small dollop of chopped black olives. Serve as a side dish, on a bed of rice. Makes 4 to 6 servings.

Personal Notes:
Personal Notes:
This is great with eggs, fish, chicken, meat, lamb, inside a crepe or omelets or as a side dish.




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