| Recipe Title: Ratatouille Contributed by: TwinLakesChef
Additional Credits for Recipe
Adaptation to Ratatouille from Annemarie's Personal Cookbook page 245
|
Note from the Diva
| The basil and thyme are my own addition to the recipe. |
List of Ingredients
1 eggplant, medium size
6 tomatoes
3 succhini, medium size
3 green peppers
1/4 cup vegetable oil
1/4 cup olive oil
2 cloves garlic, mashed
2 T finely chopped shallots
Salt and freshly ground pepper
1 T finely chopped parsley
1/2 tsp basil, crushed
1/2 tsp thyme, crushed |
Preparation
Remove the stem and the eggplant lengthwise into quarters. Slice the quarters 1/2 inch thick.
Peel hte tomatoes and cut them into eighths.
Wash the zucchini and slice them about 1/2 inch thick
Wash and seed the green peppers and slice them into 1 inch strips.
Heat the oils in a heavy skillet and add the garlic and shallots. Saute for about 2 minutes, and then add all the vegetables. Brown them nicely, and stir constantly.
Season with salt and freshly ground pepper, and add the parsley, basil & thyme.
Cover the skillet and simmer on a very low flame for about 1 hour, stirring occasionally.
Serve in a preheated vegetable dish. |
Cooking Time & Temperature
| Simmer over very low flame for 1 hour. | Number of Servings: 6-8 Cookbook Category
Vegetables
General Cooking/Prep Method
Stovetop
Recipe Type - Categories
Italian Cuisine
Tested & Approved Recipe
Yes! |
Appetizers