Ratatouille #1

Yield: 6 Servings

Measure Ingredient
1 medium Eggplant
1 pounds Zucchini
6 Tomatoes
2 Green peppers
3 Onions
⅓ cup Olive oil
1 Clove garlic; crushed
2 teaspoons Salt
2 tablespoons Minced parsley
½ teaspoon Basil

Peel & cube eggplant, zucchini & tomatoes. Dice green pepper; chop onions.

Pour oil in large saucepan or dutch oven. Add garlic. Place vegetables in pan in layers, sprinkling with salt, pepper, parsley & basil between layers. Cover & cook over low heat until vegetables are tender & sauce is slightly thickened, about 45 minutes. Stew improves with standing, takes re-heating well. Good hot or cold. Serves 6 to 8.

MRS LANDON A. (NORA) WITT

From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .

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