Ratatouille
Author: Kathy. Here is my favorite Ratatouille recipe from a 1985 Southern Living with some of my own modifications. It takes a bit of time but it is well worth it and this recipe is big enough for left overs which are just as good the next day.
Ingredients
- • 1 large chopped onion
- • 2 cloves garlic, crushed and chopped
- • 1 bay leaf
- • 1/4 cup olive oil
- • 1 large globe eggplant or 5-6 Asian eggplant
- • 2 cans diced tomatoes
- • 3 T tomato paste
- • 1/2 cup dry red wine
- • 1/2 tsp dried whole basil (or more if you like )
- • 1/2 tsp dried marjoram
- • 1/2 tsp dried oregano leaves (or more if you like)
- • 1/2 -1 tsp salt, to taste
- • 1/8 tsp dried whole rosemary crushed, ( I use a sprig of fresh)
- • 1/8 tsp pepper
- • 2 large green peppers, diced
- • 3-4 summer squash cubed (any variety will work)
Instructions
- Saute' onion, garlic, and bay leaf in oil in a Dutch oven 3-5 minutes. Add eggplant, tomatoes, wine, tomato paste, and seasonings; cover and cook 10 minutes. Add green pepper and squash; cover and simmer on low for about 30 minutes until everything is tender.
- Serve over pasta or rice with parmesan and mozzarella cheese.
I love your website! Ratatouille is something I have never made but have wanted to try for a long time. I can’t wait to make this. This recipe looks delicious!