Ratatouille Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/3 c. olive oil
2 or more cloves garlic, crushed
2 medium onions, thinly sliced
3-4 small zucchini, sliced
3-4 ripe tomatoes, coarsely chopped
1 large green pepper, cut in strips
1 eggplant, peeled and cubed
Salt, pepper, oregano, thyme and parsley to taste
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Directions: |
Directions:Cook onions in oil until soft but not brown in a large pan or casserole that can be on the stovetop, and that has a good tight-fitting lid. Add garlic, stir slightly, and then layer all other vegetables on top, sprinkling salt and pepper after each layer. Top entire combination with salt, pepper and other herbs. Cover tightly and cook over low heat until vegetables are tender, usually about 30 minutes. Serve immediately, or chill and serve cold. Grated Parmesan is a nice addition. |
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Personal
Notes: |
Personal
Notes: Polly had 5 recipes for Ratatouille in her recipe box! When we asked which one she'd like in the cookbook, she told us to just pick the easiest. Instead, we picked the one that sounded most like her own invention, eliminating others that had come from neighbors, relatives and tennis friends. The most authentic version of this lovely French dish involves cooking each vegetable separately before bringing them all together. Perhaps Polly's layering was a tip of the hat to that more labor-intensive methodology.
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