Ratatouille on the run
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 4 | larges | Garlic cloves; chopped |
| 1 | large | Eggplant; (unpeeled), diced |
| 2 | Green bell peppers; diced | |
| 2 | larges | Tomatoes; chopped |
| 1 | Onion; cut into 1-inch | |
| ; pieces | ||
| 1 | large | Zucchini; cut into 1/2-inch |
| ; 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) |
| ; mixture of the two | ||
Directions
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.