Ratatouille

Serving size:
 4 Servings

Ingredients

    • 1⁄4 c
    • olive oil
    • 1⁄4 c
    • fresh basil (chopped)
    • 1
    • bay leaf
    • 1⁄4 c
    • dry red wine
    • 1⁄4 c
    • tomato paste (stirred into 1-cup water)
    • 1⁄2 t
    • dried oregano
    • 2
    • medium eggplants (cubed)
    • 4 clv
    • garlic (minced, add more to taste)
    • 2 c
    • onions (chopped)
    • 1⁄2 t
    • fresh rosemary (chopped)
    • 2 c
    • red bell peppers (choped into large pieces)
    • 3 c
    • zucchini or yellow squash (cubed)
    • 3
    • large tomatoes (cut into chunks)
    •  
    • fresh parsley (chopped, optional)
    •  
    • parmesan (grated or other cheese, optional)
    •  
    • salt and pepper (to taste)
Prep
30 minutes
Ready in
30 minutes

Description

Versatile and delicious!

Ashland Food Cooperative for the Co-op Advantage Program

Instructions

Heat oil in large soup pot. Add onions and saute them for 5 minutes. Add garlic and bay leaf; saute for 1 minute. Add eggplant, wine, tomato paste/water, basil, oregano, rosemary, salt and pepper. Mix well, cover and simmer for 15 minutes. Add peppers, zucchini, and tomatoes. Add a bit more water if necessary. Simmer, covered, until all the vegetables are tender, about 10-15 minutes. Top with your favorite cheese and fresh parsley (optional).

Notes

Serve with crusty bread on its own, or over rice, pasta, polenta, fish or chicken. Accompany with a leafy green salad. Ratatouille also makes a delicious, classic omelet filling.

Course: