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Italian Style
Ratatouille
3 medium onions, thinly sliced
2 medium size green peppers, seeded and cut into 1/8
inch strips
2 stalks celery, cut in thin lengthwise strips
6 cloves garlic, minced
1/3 cup plus 2 tablespoons of olive oil
2 medium eggplant, peeled and cubed
2 medium zucchini, thinly sliced
one 16 ounce can of whole tomatoes, drained and coarsely
chopped
2 teaspoons of salt
1 teaspoon of dried whole oregano
1/2 teaspoon of basil leaves
1/2 cup of salad olives, chopped
Sauté onion, green pepper, celery and garlic in oil in a
large Dutch oven until vegetables are crisp tender. Add
eggplant and zucchini; cook 15 minutes, stirring
occasionally. Add tomatoes, salt, pepper, oregano, and
basil, stirring well: cover and cook 15 minutes.
Sprinkle with olives before serving. Yield: 6 to 8
servings. |
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