Yield > 8
Servings
Keys : French France European Mediterranean
Ingredients :
1 1/4 lb Zucchini
1 1/4 lb Eggplant
1 1/4 lb Tomatoes
3 x Green peppers
3 x Onions
2 x Garlic cloves,finely chopped
3/4 cup Olive oil
1 x Bay leaf
Salt
Pepper
Method :
• Peel zucchini and eggplant; cut in bite-sized pieces. Cut
tomatoes and onion in bite-sized pieces. Remove seeds and
membrane from green pepper and cut into bite-sized pieces.
• The vegetables are browned separately, sauteed in oil
over medium to high heat.
• Start with the onions and peppers. Once each is
browned, combine them together into one pan and continue to
cook slowly, covered. Add bay leaf, salt and pepper at this
time.
• Cook eggplant next, followed by the zucchini, then the
tomatoes with the garlic.
• In large pan, combine all ingredients and cook for 10
minutes. Serve warm.
• NOTE: Cooking time is approximately a half-hour for all
the vegetables. They are cooked separately to keep them from
getting water-logged. Ratatouille should not be mushy.
• fat.
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