Name: Balsamic Ratatouille
Ingredients: 1/4 c Olive oil; 2 Clove garlic; finely diced; 1/4 c Eggplant;*; 1/4 c Onion; peeled*; 1/4 c Zucchini (green);*; 1/4 c Zucchini (yellow) OR yellow squash;*; 1/4 c Tomato (red);*; 1/4 c Tomato (yellow);*; 1 Sprig fresh thyme chopped in 1/4 inch pieces; 2 tb Balsamic vinegar; 1/4 ts Kosher salt; or to taste; 1/8 ts Black pepper; or to taste

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs	Sami	Vegetables	4	Servings

INGREDIENTS

1/4	c	Olive oil
2		Clove garlic; finely diced
1/4	c	Eggplant;*
1/4	c	Onion; peeled*
1/4	c	Zucchini (green);*
1/4	c	Zucchini (yellow) OR yellow squash;*
1/4	c	Tomato (red);*
1/4	c	Tomato (yellow);*
1		Sprig fresh thyme chopped in 1/4 inch pieces
2	tb	Balsamic vinegar
1/4	ts	Kosher salt; or to taste
1/8	ts	Black pepper; or to taste

INSTRUCTIONS

* finely diced
Serve with Grilled Balsamic Veal Chops and Mashed Potatoes
w/Mascarpone Cheese & Roasted Garlic
1. Pour olive oil into a heated saute pan. Add garlic and cook over
medium heat, stirring, for 30 seconds. Add all diced vegetables;
cook, stirring, until tender but crisp, about 2 to 3 minutes.
2. Add thyme and balsamic vinegar. Stir just until blended. Remove
from heat. Season with salt and pepper.
Served at the Chicago 1996 Democratic National Convention.
Source: Chicago Sun Times, August 21, 1996
Posted to MM-Recipes Digest V3 #231
Date: Sat, 24 Aug 1996 21:59:29 +0000
From: Linda Place <placel@worldnet.att.net>

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