Soups
and Vegetables:
Ratatouille
from
River
Road Recipes II...
A
Second Helping
INGREDIENTS:
1
medium eggplant, peeled and cubed
2
zucchini, cut in 1/2-inch slices
2
teaspoons salt
1/2
to 1 cup olive oil
2
onions thinly sliced
2
green peppers cut in thin strips
1-1/2
teaspoons garlic chips or 2 to 3 fresh garlic cloves, pressed
3
tomatoes peeled and diced
Pepper
to taste
1/4
teaspoon basil (fresh if possible)
1/2
teaspoon bouquet garni, or 1/4 teaspoon thyme
1/2
teaspoon Italian seasoning, or 1/4 teaspoon parsley
1/2
teaspoon McCormick's Salad Supreme seasoning
TO
PREPARE:
Toss
eggplant and zucchini with 1 teaspoon salt and let stand 30 minutes.
Drain and dry on paper towels. Heat 1/4 to 1/2 cup olive oil in large
skillet and lightly brown eggplant and zucchini slices. Remove with
slotted spoon and set aside. Add remaining oil to skillet; cook onions
and green peppers until tender. Stir in garlic. Put tomatoes
on top; cover and cook 5 minutes. Gently stir in eggplant, zucchini,
and remaining seasonings. Simmer, covered, until desired tenderness.
Uncover and cook 5 minutes, basting with juices from bottom of pan.
Serve hot or cold.
SERVES:
8 to 10
Copyright 1994 The Junior
League of Baton Rouge, Inc. All rights reserved.
Visit The
Junior League of Baton Rouge web site to purchase copies of River
Road Recipes II and other fine cookbooks, or call (225)
924-0298.
The Junior League of Baton
Rouge, Inc. is an organization of women committed to promoting voluntarism,
developing the potential of women and to improving the community through
the effective action and leadership of trained volunteers. Its purpose
is exclusively educational and charitable. All proceeds from League
fundraising efforts, including from the sale of River
Road Recipes II, are returned to the community.
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