French Ratatouille / Give credit where due / 10/28/03

[Guest guest]

This came this am from another list.

It should be given credit, rather than just posting it to this list.

Elite.

 

 

Jenni Billings [jenni]

Tuesday, October 28, 2003 8:46 AM

 

French Ratatouille

 

Bev's Classic French Ratatouille

 

Make a whole meal out of the French vegetarian classic

while it is warm or offer it chilled as a salad course.

Serve with a crusty bread and top with beta cheese, if

desired.

 

1 large eggplant, peeled and cut into 1 inch cubes

2 medium onions, chopped

2 cups chopped fresh tomatoes (about 3 medium)

1 large green bell pepper, cut into 1/2 inch squares

1 large red bell pepper or yellow bell pepper, cut into

1/2 inch squares

3 medium zucchini, sliced

3 Tbs olive oil

3 Tbs dried basil

2 cloves garlic, crushed through a press

1/2 tsp fresh ground pepper

1 (6.00 ounces) can tomato paste

1 (5.50 ounces) can pitted ripe olives, drained and

chopped coarsely

3 Tbs chopped fresh basil

Salt to taste

 

Sprinkle the eggplant with salt; let stand in a colander

1/2 to 1 hour to drain. Press out excess moisture. Rinse

the eggplant with water and pat dry with paper towels.

Place the eggplant in crockpot. Add onions, tomatoes, bell

peppers, zucchini, olive oil, basil, garlic, pepper and

1/2 tsp salt. Mix well. Cover and cook on high setting

about 3 hours or until the vegetables are tender but still

hold their shape. Stir in the tomato paste, olives, and

the fresh basil. Serve hot, room temperature or chilled.

from www.chetday.com <http://www.chetday.com>

 

 

 

 

[Guest guest]

Ok i'm sorry but that comment was pathetic,i've seen recipes that are

exactly the same on dozens of different websites,are we meant to list

everyone that might have ever written a recipe out or posted it somewhere

whenever we decided to share something we've found ??

 

For goodness sake this is a list to SHARE recipes not complain when someone

doesn't list exactly where something came from,anyone of us could have

written out a recipe for Ratatouille and sent in the exact same thing.I

think we need to be a little less picky with each other.

Hugs and Love,

Theresa xox

 

 

_____

 

Elite [elite]

Tuesday, October 28, 2003 9:58 AM

 

French Ratatouille / Give credit where due

/ 10/28/03

 

 

This came this am from another list.

It should be given credit, rather than just posting it to this list.

Elite.

 

 

Jenni Billings [jenni]

Tuesday, October 28, 2003 8:46 AM

 

French Ratatouille

 

Bev's Classic French Ratatouille

 

Make a whole meal out of the French vegetarian classic

while it is warm or offer it chilled as a salad course.

Serve with a crusty bread and top with beta cheese, if

desired.

 

1 large eggplant, peeled and cut into 1 inch cubes

2 medium onions, chopped

2 cups chopped fresh tomatoes (about 3 medium)

1 large green bell pepper, cut into 1/2 inch squares

1 large red bell pepper or yellow bell pepper, cut into

1/2 inch squares

3 medium zucchini, sliced

3 Tbs olive oil

3 Tbs dried basil

2 cloves garlic, crushed through a press

1/2 tsp fresh ground pepper

1 (6.00 ounces) can tomato paste

1 (5.50 ounces) can pitted ripe olives, drained and

chopped coarsely

3 Tbs chopped fresh basil

Salt to taste

 

Sprinkle the eggplant with salt; let stand in a colander

1/2 to 1 hour to drain. Press out excess moisture. Rinse

the eggplant with water and pat dry with paper towels.

Place the eggplant in crockpot. Add onions, tomatoes, bell

peppers, zucchini, olive oil, basil, garlic, pepper and

1/2 tsp salt. Mix well. Cover and cook on high setting

about 3 hours or until the vegetables are tender but still

hold their shape. Stir in the tomato paste, olives, and

the fresh basil. Serve hot, room temperature or chilled.

from www.chetday.com <http://www.chetday.com>

 

 

 

 

[Guest guest]

I agree Theresa; thanks Steve

 

Theresa Heath <danjotay wrote:Ok i'm sorry but that comment was

pathetic,i've seen recipes that are

exactly the same on dozens of different websites,are we meant to list

everyone that might have ever written a recipe out or posted it somewhere

whenever we decided to share something we've found ??

 

For goodness sake this is a list to SHARE recipes not complain when someone

doesn't list exactly where something came from,anyone of us could have

written out a recipe for Ratatouille and sent in the exact same thing.I

think we need to be a little less picky with each other.

Hugs and Love,

Theresa xox

 

 

_____

 

Elite [elite]

Tuesday, October 28, 2003 9:58 AM

 

French Ratatouille / Give credit where due

/ 10/28/03

 

 

This came this am from another list.

It should be given credit, rather than just posting it to this list.

Elite.

 

 

Jenni Billings [jenni]

Tuesday, October 28, 2003 8:46 AM

 

French Ratatouille

 

Bev's Classic French Ratatouille

 

Make a whole meal out of the French vegetarian classic

while it is warm or offer it chilled as a salad course.

Serve with a crusty bread and top with beta cheese, if

desired.

 

1 large eggplant, peeled and cut into 1 inch cubes

2 medium onions, chopped

2 cups chopped fresh tomatoes (about 3 medium)

1 large green bell pepper, cut into 1/2 inch squares

1 large red bell pepper or yellow bell pepper, cut into

1/2 inch squares

3 medium zucchini, sliced

3 Tbs olive oil

3 Tbs dried basil

2 cloves garlic, crushed through a press

1/2 tsp fresh ground pepper

1 (6.00 ounces) can tomato paste

1 (5.50 ounces) can pitted ripe olives, drained and

chopped coarsely

3 Tbs chopped fresh basil

Salt to taste

 

Sprinkle the eggplant with salt; let stand in a colander

1/2 to 1 hour to drain. Press out excess moisture. Rinse

the eggplant with water and pat dry with paper towels.

Place the eggplant in crockpot. Add onions, tomatoes, bell

peppers, zucchini, olive oil, basil, garlic, pepper and

1/2 tsp salt. Mix well. Cover and cook on high setting

about 3 hours or until the vegetables are tender but still

hold their shape. Stir in the tomato paste, olives, and

the fresh basil. Serve hot, room temperature or chilled.

from www.chetday.com <http://www.chetday.com>