Tonights Dinner - Vegan Recipe

[Guest guest]

This was really good altho' DH didn't think it was up-to-par. I love

eggplant and anything it is in. This could be considered vegan if you

use non-fishy Worcestershire Sauce. I didn't.

 

 

* Exported from MasterCook *

 

My Garden Ratatouille

 

Recipe By : Adapted from Red Hot Peppers by Jean Andrews

Serving Size : 4 Preparation Time :0:00

Categories : Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 lg eggplant

1 6 inch zucchini

1/4 cup olive oil

2 onions -- finely chopped

6 ripe plum tomatoes

1 bell pepper -- seeded & chopped

1 fresh jalapeno pepper or serrano pepper --

seeded & chopped

1 clove garlic -- minced

1 tbsp fresh parsley -- chopped

1 bay leaf

1 tbsp Worcestershire sauce

Salt and freshly ground black pepper -- to taste

 

Preheat oven at 375°F. Coat a baking sheet with cooking spray. Cut

Eggplant into slices and peel them. Place them on the baking sheet. Cut

the ends off the zucchini and slice in half horizontally and place them

on the baking sheet. Cut the tomatoes in half lengthwise. Place them on

the baking sheet. Spray the tops with cooking spray and sprinkle with

salt and pepper. Roast in the oven for 15-20 minutes. Take out and let

cool a bit so you can handle them. When cool enough to handle, slice

zucchini in 1/2 inch slices. Cut tomatoes into 3 vertical slices and

then chop them. Cut the eggplant slices into 3 vertical slices each and

then chop them.

 

Heat the oil in a large saucepan over medium heat. Add the onions and

cook, stirring, until browned. Stir in the rest of the ingredients and

simmer until the juices are cooked down and the mixture is semi-dry.

Allow to cool. Serve the next day either hot or at room temperature.*

 

Note: This freezes well in freezer containers and is a good way to put

up hard-to-freeze squash.

 

Variation: In some of my travels I had a delicious ratatouille that used

those cucumbers that get yellow and too big - try it.

 

Makes 4-6 servings.

 

I served this with some soft polenta and a sprinkling of Parmesan

cheese.

 

- - - - - - - - - - - - - - - - - -

 

NOTES : * I cooked it and ate it the same day. It was quite good. If

you are going to do that, put a little water in the bottom of the pan

and scrape up the little brown bits for more flavor and also to make a

light sauce.

 

RisaG