| Ratatouille |
| 1 Med Eggplant, Seeded & Cubed 3 Med Zucchini, seeded & Cubed 3 T Olive Oil 1 Bell Pepper, seeded & Cubed 3 Med - Lg Tomatoe, Cubed 1 T Dried Italian Seasoning, crushed |
| 1 Med Onion, Cubed 2 Clove of Garlic, mashed (more if u want) 3 T Dried Parsley, crushed 1 Bay Leaf 1 Lg Can Tomatoe Sauce * Sometimes I add ground beef to this, and also I add pine nuts, but then its not true ratatoulle. |
| If you are adding the ground meat, cook & drain it in a large, heavy bottomed pot. If not, then heat the olive oil over med. heat and brown the pine nuts. Saute the onions and eggplant, when they are fork tender, add in the rest of the ingredients and stir, cook until the bell pepper is softened. If it is too thick, thin with a little chicken stock or water. If the tomatoes are not summer fresh, use canned, I like to also add summer squash to this also. Any veggies, except root vegtables go great in this... root veggies give off too much starch. Serve over rice ot egg noodles with a thick crusty piece of Italian bread to sop upthe juices.! |