Ratatouille
4
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
Turn your summer garden harvest into this yummy summer treat and invite the neighbors over for dinner.
Meal Type
Entrees
Diet Type
Vegetarian
Heat olive oil in a large soup pot.
Add onions and sauté them for five minutes.
Add garlic and bay leaf.
Sauté for 1 minute.
Add eggplant, wine, tomato paste/water, herbs, salt and pepper.
Mix well. Cover and simmer for 15 minutes.
Add peppers, zucchini and fresh tomatoes. Add a bit more water if necessary.
Continue to simmer in the covered pot until all the vegetables are tender to your liking.
Top with your favorite cheese and fresh parsley.
Serve Ratatouille with crusty loaves of bread on its own or over rice, pasta, fish, or chicken.
Ingredients
¼ cup olive oil1 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