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Bowl of Ratatouille

Ratatouille

Ratatouille
 
Recipe By:
Ingredients
  • 4 c. cubed unpeeled eggplant
  • 2 c. cubed zucchini
  • 2 c. cubed yellow squash
  • ¼ c. olive oil
  • 1 of each color bell pepper, chopped (green, red, yellow, orange)
  • 1 large Vidalia onion, chopped
  • 3 cloves of garlic, minced
  • 2 (14 ½-oz.) cans diced tomatoes, drained
  • 1 pint of cherry tomatoes
  • ½ c. white wine
  • ⅓ c. small pitted green olives, drained
  • ⅓ c. black pitted olives, drained, chopped
  • 1 t. salt
  • ½ t. white pepper
  • ½ t. dried basil
  • ½ t. dried oregano
  • ¼ t. dried marjoram
  • ¼ t. dried rosemary
  • ¼ t. dried thyme
  • 1 bay leaf
  • Freshly grated parmesan cheese
Instructions
  1. Saute eggplant, zucchini and yellow squash in olive oil in large Dutch oven for 6-8 minutes, stirring occasionally.
  2. Add peppers, onion, and garlic. Saute 6 minutes.
  3. Add tomatoes and the rest of the ingredients except parmesan cheese. Mix well.
  4. Cover, reduce heat and simmer 10 minutes or thickened. Discard bay leaf.
  5. Transfer to serving tray and sprinkle with freshly grated parmesan cheese. Serve with slotted spoon.
 

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