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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Baked Ratatouille Recipe

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This recipe for Baked Ratatouille is from Mrs. Parsley Remembered: Inspired by Laurette Rosenstrauch, 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 small eggplant, unpeeled, cut into 1 inch cubes
4 small 4 ounce potatoes, diced
1 red bell pepper, seeded and chopped
2 small zucchini, sliced in half lengthwise and then into 1 inch slices
2 large onions, sliced
2 teaspoons minced garlic
1/2 cup minced fresh parsley
1 teaspoon dried basil
1/2 teaspoon salt
2 cans 14.5 ounces diced tomatoes, no salt added
3 tablespoons olive oil
grated Parmesan cheese, to taste

Directions:
Directions:
Arrange eggplant, potatoes bell pepper, zucchini and onions in a 10-by-15 inch baking dish. In a medium bowl, mix remaining ingredients and then pour over vegetables. Gently toss. Cover and bake two hours. Let sit for 30 minutes, covered, before eating.

 

 

 

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