"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Ratatouille Recipe

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This recipe for Ratatouille is from Phillips Family Traditions, 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!



1 large eggplant
3 zucchini
1 large onion
3 yellow squash
cup olive oil
Salt to taste
Freshly ground pepper to taste
2 tbsp finely minced garlic
4 cups crushed tomatoes
4 tbsp tomato paste
1 bay leaf
4 sprigs of fresh thyme (or 1 teaspoon dried)
2 teaspoons of herbs de Provence
cup drained non-pareil capers (the small ones)

Cut eggplant, zucchini, and squash into 1 inch cubes. Cut onion into inch sized dices.

Heat the olive oil over high heat in a large heavy casserole or Dutch oven with a lid. Add the eggplant, zucchini, and squash. Sprinkle with a bit of salt and pepper. Cook, stirring often, until the vegetables start to brown, about five minutes.

Add the onions and garlic. Cook, stirring, over high heat, about two minutes. Add the tomatoes and tomato paste, and stir to blend. Add the bay leaf, thyme, herbs de Provence and capers. Add a bit of salt and black pepper to taste. Bring to a boil, reduce the heat to a simmer. Cover and simmer gently for 30 minutes.




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