Ratatouille *recipe*

[Guest guest]

Tonight's dinner...I searched many ratatouille recipes, as there are

thousands out there. I finally came up with my own that is a

conglomeration of all of them. I used red and yellow peppers for a

milder flavor than the green peppers. I substituted yellow squash for

half of the zuchini. I also subbed Italian seasoning for the

traditional herbs. It seems every cook out there has their own

version of ratatouille. This is probably why it is loved so much, you

can literally do anything with it and it will still be fabulous.

So...enough blabber, lets eat!!!

Enjoy!, Stephanie

 

Stephanie's Not So Classic Ratatouille

 

Ingredients:

4 large fresh tomatoes

1 large eggplant

2 med-large zuchini

2 med-large yellow squash

1 red pepper

1 yellow pepper

1 large onion

8 cloves garlic

Italian seasoning (I just poured a bunch in, if I had to,I would

guess, 5-6 tablespoons)

1 tablespoon Salt

2 tablespoons coarse ground black pepper

Olive oil

1 small can tomato paste

Directions:

 

*Heat a large cooking pot with thick bottom over med heat, put in

plenty olive oil. (I used about 1/2 inch)

*Chop the onion, put it into the pot and cook until it's translucent

*Chop and add the garlic. (I used minced garlic from a jar)

*Wash the bell peppers, cut into small strips, and stir it in.

*Wash the tomatoes, chop them up in big chunks, and throw them in (no

peeling) and stir in well.

*Add the Italian seasoning, salt and pepper.

* Add tomato paste at this time.

*Cut the eggplant and the zucchini into big chunks, then throw them

into the pot. Then they need to be stirred down frequently until

they've merged with the rest of the ingredients.

*Cover, reduce heat to medium-low

*Let it go!!!

*Serve with a nice big French baguette, enough to " sop " up all the

flavor of this meal!

*You can cook it all day for that evenings dinner or you can cook it

for about 4 hours, refrigerate overnight and eat the next day either

heated or cold...this is a very forgiving recipe so feel free to

add,delete or play with however you like! Anyway you do it....It's

SUPER YUMMY!!!

[Guest guest]

Wow this sounds really yummy! I have a couple of quick questions though because as much as I love pepper, I was shocked that this recipe calls for 2 Tablesppons of pepper as well as a full Tablespoon of salt. Is that correct? Or should it be (t.) teaspoons? Just wondering as 6 Tablespoons of seasons also seemed like a lot, but sure sounds delicious!! brendaStephanie <stargazerlily72 wrote: Enjoy!, Stephanie :)Stephanie's Not So Classic RatatouilleIngredients:4 large fresh tomatoes1 large eggplant2 med-large zuchini2 med-large yellow squash1 red pepper1 yellow pepper1 large onion8 cloves garlicItalian seasoning (I just poured a bunch in, if I had to,I would guess, 5-6 tablespoons)1 tablespoon Salt2 tablespoons coarse ground black pepperOlive oil1 small can tomato pasteHelping you to bring the FUN back into the kitchen and in 29 mins or less! Brenda Black Independent Future Director for The Pampered Chef 801-347-3258 brendamblack www.pamperedchef.biz/brendablack

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[Guest guest]

Yep, that was right...it makes a huge pot. I probably threw in more herbs than that but the S & P were correct. It sounds like alot but it all cooks down and blends nicely. Stephanie

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