Harvest Ratatouille X-posted

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* Exported from MasterCook *

 

Harvest Ratatouille

 

Recipe By : Good Food, Sept. 1988

Serving Size : 1 Preparation Time :0:00

Categories : Vegetables Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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

7 tbsp extra virgin olive oil

2 onions -- sliced

3 cloves garlic -- minced

3 medium eggplants, pared -- cut in 1 " cubes

2 medium zucchini -- cut in 1 " cubes

2 red bell peppers -- cut in 1 " pieces

35 oz can plum tomatoes -- drained

1/2 tsp dried rosemary

1/2 tsp salt

1/2 tsp freshly ground pepper

3 tbsp minced fresh basil

 

Salt eggplant cubes and place in a colander; top with a plate and weight.

After about 30 minutes rinse the eggplant if desired and pat dry with paper

towels.

 

Heat 3 tbsp oil in a Dutch oven over medium heat. Add the onions and cook,

stirring occasionally for 7 minutes. Stir in garlic and cook 1 minute

longer. Add 3 tbsp oil; add eggplant and cok until lightly browned, about

8 minutes. Add remaining 1 tbsp oil. Stir in zucchini and bell peppers;

cook, stirring occasionally for 7 minutes.

 

Stir in whole tomatoes, rosemary, salt and pepper. Simmer covered,

stirring occasionally for about 30 minutes. Just before serving, stir in

basil. Serve warm or at room temperature. Store covered in the

refrigerator but let warm to room temperature before using.

 

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NOTES : Posted to RecipeLu, FabFood, Veg-Rec & Grans on 9-19-99

 

Sheryl in Iowa City

ICQ 18648498

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