|
Book Cover
•
Table of Contents
•
< PREV Recipe
•
NEXT Recipe >
RECIPE 63
Ratatouille
GRANNY SAYS: Rah-ta-Twee —
it's a fancy word for a very agreeable way to give your family some of those out-of-the-loop veggies we know
we should be having from time to time. And if you have a nice little
garden that has been TAKEN OVER by one tiny zuc plant, here's a
convenient way to disguise yet another zucchini meal.
| One large eggplant |
3 zucchini |
| 2 large onions |
1 green pepper |
| 4 fresh tomatoes |
6 tbsp. olive oil |
| 1 tsp. basil |
1/2 tsp. coriander |
| 1/2 tsp. dill |
Salt and pepper to taste |
- Peel and dice all the vegetables.
- Toss diced eggplant in a colander with 2 tbsp. salt and drain
for 1/2 hour.
- Sauté zucchini in 2 tbsp. olive oil for about 5 minutes, add
onions and diced green pepper and cook for another 15 minutes.
- In a large saucepan, sauté eggplant in remaining oil for 15
minutes, then add the zucchini mixture, tomatoes, and spices and
continue cooking over low heat for about 45 minutes.
- Completed ratatouille should not be mushy. (Serves 4-6.)
Cover
•
Contents
•
< PREV Recipe
•
NEXT Recipe >
•
Page Top
|
BookStore