Savory Ratatouille

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Title: Savory Ratatouille
Categories: Salads, Vegetables
Yield: 6 servings


6 tomatoes
1/4 c olive oil
1 md onion flakes -- sliced
2 garlic cloves -- minced
1 TB fresh parsley -- chopped
1 eggplant -- 1-inch slices
2 zucchini -- sliced
1 red bell pepper
3 TB wine vinegar
2 TB fresh parsley -- chopped
: black pepper

* Instead of parsley for garnish, use basil or oregano
(fresh) if you prefer. Prepare vegetables before
beginning recipe.

Slice onion, cut garlic into slivers or mince, chop
parsley, cut eggplant into 1-inch rounds, cut zucchini
into 1/4-inch rounds, seed and chop red pepper. Blanch
tomatoes by placing in boiling water for 10 seconds.
Drain, and when cool enough to handle, peel, seed and
chop. Reserve juice from tomatoes.

1. Heat oil in a deep, heavy saucepan. Add onion,
garlic and 1 tablespoon parsley. Saute about 3 minutes
or until onion is soft. Add eggplant, zucchini and red
sweet pepper and mix well. 2. Cover pan and simmer
over low heat until the vegetables are tender; about
30-35 minutes. Add tomatoes with the juice, stir well,
cover again and simmer 10 minute more. 3. Remove from
heat and let stand, covered, for 10 minutes. 4. Add
wine vinegar and black pepper to taste. Stir well.

Place into serving dish and garnish with fresh
parsley, basil or oregano. Serve warm or at room
temperature.

Recipe By : Jo Anne Merrill

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