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"The belly rules the mind."--Spanish Proverb

Ratatouille Recipe

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This recipe for Ratatouille is from Mom's Meals, 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:  
2 c. eggplant, pared and sliced
2 c. zucchini squash, sliced
3 tomatoes, sliced
3 medium onions, sliced (I like to use red)
2 bell peppers, sliced into rings (I like to use red, yellow, green)
⅓ c. olive oil
2 cloves garlic, crushed
⅓ t. cumin
½ t. dill
⅓ t. oregano
1 t. salt
Directions:
Directions:
Arrange vegetables in a shallow baking dish (I use a 9x13). Add seasonings to oil (I like to do this an hour or so ahead to let the flavors meld). Pour over vegetables. Cover dish with foil. Bake at for 1 hour at 350º .
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
90 minutes
Personal Notes:
Personal Notes:
We first ate this dish at the Ciao Hall on the Navy base in Naples, Italy. One day Stanley discovered some eggplant and zucchini that had fallen off a veggie truck and a coworker had brought homegrown tomatoes to him. What we had eaten was delicious, but not very colorful. I found this recipe on page 103 in BAYOU CUISINE cookbook from St. Stephens Church, Indianola, MS. It's the only one I ever found that is baked, and the veggies are tender plus they keep the pretty colors.

 

 

 

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