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Ratatouille
From CSA Farmers Market
Aubergine (eggplant)- is a mainstream garden vegetable in Australia. On a recent visit I rediscovered it after avoiding it since childhood. I was under pressure to participate in a cooking event with my grandkids, which included the Disney movie, rat costumes, chef hats, and of course “ratatouille”. This is my daughters recipe.Source: Lesley Sefcik-Redmond (Entered by Teresa Cheely)
Serves: about 6
Vegetarian!
Ingredients
1/2 cup
olive oil
1 Tablespoon
Slow Dog Herbes de Provence
1 whole bulb
garlic peeled and chopped
1
bay leaf
2 large
yellow onions roughly chopped
2 medium
zucchini cut in large chunks
1 large
eggplant or equivalent, cut in chunks
2 bell peppers
yellow,red,orange any combo. chunks
10 whole
tomatoes, canned or fresh in chunks
2 teaspoons
Slow Dog Basil or 1 T. fresh
2 teaspoons
dried parsley or 1 T fresh
salt and pepper to taste
Step by Step Instructions
- In a large stockpot over medium heat, add oil, herbes de Provence, garlic, onions and bay leaf.Cover and cook slowly for about 10 minutes stirring as needed.
- Add everything else. Cook slowly until vegetables are tender. Add water if necessary to keep from sticking.
- This can be served as a pasta sauce over linguine topped with parmeson. If you use this variation, it's good with the vegetables coarsly shredded rather than chunks.
- My grandkids like the shredded variation much better