Ratatouille
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Ingredients
1 large eggplant, chopped
2 small zucchini (summer squash can be substituted for one of the zucchinis)
1 large green pepper, chopped
1 onion, chopped or grated
several cloves crushed garlic
several TBSP dry red wine
1 tsp pure salt
1 bay leaf
1 tsp basil
1 tsp marjoram
½ tsp oregano
6-8 plum tomatoes, blanched and chopped
tomato juice, simmered down to approximately half cup after about fifteen minutes
fresh parsley
¼ cup olive oil
black pepper, to taste
Havarti cheese, shredded (optional)*
black olives, chopped (optional)
1 large eggplant, chopped
2 small zucchini (summer squash can be substituted for one of the zucchinis)
1 large green pepper, chopped
1 onion, chopped or grated
several cloves crushed garlic
several TBSP dry red wine
1 tsp (5 ml) pure salt
1 bay leaf
1 tsp (5 ml) basil
1 tsp (5 ml) marjoram
½ tsp (2.5 ml) oregano
6-8 plum tomatoes, blanched and chopped
tomato juice, simmered down to approximately 120 ml after about fifteen minutes
fresh parsley
60 ml olive oil
black pepper, to taste
Havarti cheese, shredded (optional)*
black olives, chopped (optional)
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Instructions
- Heat olive oil in large pot.
- Add crushed garlic, bay leaf, onion, and salt lightly.
- Sauté over medium heat until onion turns transparent.
- Add eggplant, wine, and cooked tomato juice.
- Add herbs.
- Stir until mixed well, then cover and simmer over low heat about ten minutes.
- Add zucchini and peppers.
- Cover and simmer another ten minutes.
- Add salt and pepper; then add tomatoes, and mix well.
- Continue to stew for a few more minutes until vegetables are tender.
- Just before serving, mix in the fresh parsley.
- Optional: top generously with shredded Havarti cheese,* and sprinkle with chopped black olives.
Nutritional Info
Storage
Notes
*Omit cheese for Dairy-Free and WFPB.
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