Ratatouille - Giovanna Folonari Ruffino - Chianti Family Cooking

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Ratatouille

 

Recipe By : Giovanna Folonari Ruffino - Chianti Family Cooking

Serving Size : 6 Preparation Time :0:00

Categories : Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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

1 1/2 pounds small zucchini

10 ounces eggplant (1 small)

3 tablespoons extra virgin olive oil

2 medium onions -- thinly sliced

2 cloves garlic -- minced

1 red bell pepper, seeded, cored and cut -- into small

pieces

1/2 teaspoon dried thyme

5 medium ripe tomatoes -- seeded and diced

salt and pepper

1 tablespoon freshly chopped basil

 

Cut the zucchini and eggplant into 1/2 inch cubes.

 

Heat the olive oil in a large saucepan and sauté the onion with the garlic for a

few minutes, stirring often.

 

Stir in the red pepper and cook over medium heat for 5 minutes.

 

Add the zucchini and eggplant, combine well, and simmer briefly. Add a little

hot water when the vegetables begin sticking to the bottom of the pan.

 

Stir in the thyme and tomatoes. Season to taste with salt and pepper. Cook over

low heat for about 25 minutes, stirring frequently.

 

Just before serving, stir in the basil.

 

1001 Things to do with eggplant @

http://home.att.net/~ashburysaubergines/index.html

 

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