Ratatouille
Makes
4
servings
Turn your summer garden harvest into this yummy summer treat and invite the neighbors over for dinner.
Meal Type
Entrees
Diet Type
Vegetarian
Ingredients
¼ cup olive oil
1 large onion, chopped
4-6 cloves of fresh garlic, minced
1 bay leaf
2 medium size eggplants, cubed
¼ cup dry red wine
¼ cup tomato paste stirred into 1 cup water
¼ cup fresh basil, chopped
½ tsp dried oregano
½ tsp fresh rosemary, chopped
Black pepper and sea salt to taste
2 medium red bell peppers, cored and chopped into large pieces
2 medium zucchini or yellow squash, cubed
3 large tomatoes, chopped
Fresh parsley, chopped
Cheese, if desired
1 large onion, chopped
4-6 cloves of fresh garlic, minced
1 bay leaf
2 medium size eggplants, cubed
¼ cup dry red wine
¼ cup tomato paste stirred into 1 cup water
¼ cup fresh basil, chopped
½ tsp dried oregano
½ tsp fresh rosemary, chopped
Black pepper and sea salt to taste
2 medium red bell peppers, cored and chopped into large pieces
2 medium zucchini or yellow squash, cubed
3 large tomatoes, chopped
Fresh parsley, chopped
Cheese, if desired
1
Heat olive oil in a large soup pot.
2
Add onions and sauté them for five minutes.
3
Add garlic and bay leaf.
4
Sauté for 1 minute.
5
Add eggplant, wine, tomato paste/water, herbs, salt and pepper.
6
Mix well. Cover and simmer for 15 minutes.
7
Add peppers, zucchini and fresh tomatoes. Add a bit more water if necessary.
8
Continue to simmer in the covered pot until all the vegetables are tender to your liking.
9
Top with your favorite cheese and fresh parsley.
10
Serve Ratatouille with crusty loaves of bread on its own or over rice, pasta, fish, or chicken.