Creole ratatouille

Yield: 6 Servings

Measure Ingredient
\N \N Nonstick Cooking Spray
1 tablespoon Olive Oil
1 large Onion; Finely Diced
2 \N Garlic Cloves
1 \N Red Bell Pepper; Seeded, Finely Diced
1 \N Green Bell Pepper; Seeded, Finely Diced
1 medium Eggplant (1 1/4 Lbs.); Finely Diced
1 \N Zucchini; Finely Diced
1 \N Yellow Squash; Finely Diced
1 pinch Herbes De Provence; (Specialty Shop)
1 teaspoon Creole Seasoning; (See Below)
4 larges Ripe Tomatoes (See Note); Finely Diced
½ cup White Wine
\N \N Salt And Pepper; To Taste

***For Creole Seasoning: 2 T freshly ground black pepper; 1 T ground white pepper; 2 T paprika; 1 T powdered sugar; 1 T salt; 1 T garlic powder; 2 t dried oregano; 1 t ground thyme; 1 t cayenne pepper; ½ t ground celery seeds.

Coat a large pot with cooking spray. Add olive oil and heat on medium high to just below the smoking point. Add onion and garlic, cover pot and cook until they are clear, soft and starting to brown. Add bell peppers and cook 2 minutes. Add eggplant and cook 2 minutes more. Add zucchini and squash and cook an additional 2 minutes. Keep the pot covered in between additions. Add Herbes de Provence, Creole Seasoning, tomatoes with juice and wine. Bring mixture to a boil and simmer, uncovered, about 20 minutes.

Add salt and pepper to taste, and serve.

Shared by Jill Proehl, REG 2, St. Louis, MO NOTES : *Leave skin on tomatoes and retain juice. Substitute for Herbs de Provence: ¼ c dried thyme; ¼ c marjoram; ¼ c dried savory; 5 medium bay leaves, crushed; 2 T dried oregano; 1 T dried rosemary; 1 t dried lavender blossoms; 1 t powdered sage; 1 t dried tarragon; 1 tsp red pepper flakes.

Recipe by: Shape Cooks, Spring 1998 Posted to MC-Recipe Digest by Jill Proehl <jpxtwo@...> on Feb 24, 1998

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