Ratatouille recipe


I bought some crusty olive bread today and served it up with a bowl of Ratatouille. Leftovers are great the next day, reheated and served atop mashed potatoes or tossed with pasta.

Ratatouille Serves 4

2 tablespoons olive oil
2 teaspoons finely minced garlic
1 large onion, chopped
1 large eggplant
2 medium zucchini
2 large green pepper
1 teaspoon dried oregano
2 teaspoons dried basil
2 teaspoons chopped parsley
1 28 oz can crushed canned tomatoes
1/2 cup chopped black olives
fresh ground pepper and salt to taste

1. In a deep saucepan heat olive oil and saute onions until tender. Add garlic and saute for 30 seconds to 1 minute until fragrant.
2. Cut vegetables into 1-inch pieces. Add the eggplant,zucchini,pepper,oregano, basil, parsley and stir well.
3. Saute, stirring frequently for 5 minutes.
4. Add tomatoes,cover and cook over low heat for about 45 minutes.
5. Add olives and salt to taste.


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