Ratatouille on the run

Yield: 1 servings

Measure Ingredient
2 tablespoons Olive oil
4 larges Garlic cloves; chopped
1 large Eggplant; (unpeeled), diced
2 \N Green bell peppers; diced
2 larges Tomatoes; chopped
1 \N Onion; cut into 1-inch
\N \N ; pieces
1 large Zucchini; cut into 1/2-inch
\N \N ; pieces
½ cup Chopped fresh basil or 1 tablespoon dried
2 tablespoons Red wine vinegar
4 ounces Goat cheese or Muenster cheese or a; diced (optional)
\N \N ; mixture of the two

Heat oil in heavy large Dutch oven over medium heat. Add garlic; stir 1 minute. Add eggplant, green bell peppers, tomatoes, onion, zucchini and basil. Saute 5 minutes. Cover and simmer until all vegetables are tender, stirring occasionally, about 25 minutes. Uncover pot and simmer until juice thickens, stirring occasionally, about 10 minutes. Mix in vinegar; season to taste with salt and pepper. (Can be prepared 2 days ahead. Cover and refrigerate.)

Preheat oven to 350F. Spread ratatouille in 9-inch-diameter pie dish.

Sprinkle with cheese, if desired. Bake until heated through, about 20 minutes.

Makes about 3 cups.

Bon Appetit February 1995

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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