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Ratatouille
Serve cold, warm, or hot! |
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1 eggplant, diced into 1-inch chunks
1 green bell pepper, cut into 1-inch squares
1 red bell pepper, cut into 1-inch squares
3 zucchini, sliced 1/2-inch thick
4 tomatoes, cut in 1-inch chunks
1 large onion, chopped
2 cloves garlic, minced
1/4 cup dry white wine
1/2 lemon
1/4 cup olive oil
1 tsp. dried thyme or 1 Tbsp. fresh, chopped
1/4 cup fresh basil, chopped or 1 tsp. dried
2 bay leaves
1 tsp. salt
1 tsp. black pepper
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Heat olive oil in a large pot. Saute onions until they are translucent. Add garlic, thyme, basil, salt, pepper, and bay leaves. Cook about 2 minutes. Add tomatoes and wine. Simmer uncovered for 30 minutes, stirring occasionally.
Add eggplant, zucchini, red and green peppers. Simmer covered for about 15 minutes or until the vegetables are tender, stirring occasionally but do not break up the veggies.
Chill overnight.
Sprinkle with lemon juice and serve hot over white rice.
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Preparation Time: 1 1/2 hours |
Serves: 6 |
| Recipe Origin: United States |
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Submitted by: |
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John
Wyoming
United States |
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| This recipe has been viewed 61712 times. |
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