RATATOUILLE
| 1 large eggplant, peeled and cut into 1/2" dice |
| 4 medium zuchini, sliced 1/8" |
| 1 large onion, coarse dice |
| 2 green peppers, large dice |
| 4-6 cloves crushed garlic, 3-4 tbs tomato paste |
| 3 cans "Contadina" pasta ready chunky tomatoes |
| olive oil, salt, pepper, oregano, 1 tbs sugar |
| �Set �a 12" saute pan over high heat with 2 tbs olive oil until hot. ��Toss 1/3 of the �diced eggplant in the hot pan with salt, pepper, oregano and garlic until browned �but not mushy, �and then drain in �collander �while heating �more olive oil �before �each addition of eggplant. ��Now heat olive oil and saute �seasoned zuchini slices �one �layer at a �time, �turning �each slice once �to brown lightly, adding zuchini to �collander to drain. ��Continue in �this manner, cooking �green �pepper and �onion, �adding olive oil only as necessary. In a 4 quart casserole, heat canned tomatoes �and tomato paste together with garlic, �oregano, and sugar until bubbling for ten �minutes. �Fold into casserole �the drained �vegetables and �heat together for five �minutes more. �Cover and let stand for 30 minutes �before serving �with pasta or �refridgerate �over �night �and �serve �hot �or �cold �as �a �side �dish. |
Request or Contribute any Recipe!
_________