Name: Protean Ratatouille (Mf)
Ingredients: 2/3 c Extra virgin olive oil; 4 Red bell peppers; cored, seeded and cut into fine julienne; 2 Onions; finely sliced; 2 lb Egg plant; scrubbed clean; 4 Cloves garlic; finely sliced; 28 oz Plum tomatoes; drained and chopped, or 8 vine ripened tomatoes, peeled and seeded and chopped; 1 ts Dried thyme or sprigs of fresh thyme; 2 md Zucchini; scrubbed clean, 1 pound; 2 md Yellow squash; scrubbed clean, 1 pound; Salt and freshly ground black pepper

Assuredly there is but one way in which to achieve what is not merely difficult but utterly against human nature: to love those who hate us, to repay their evil deeds with benefits, to return blessings for reproaches. It is that we remember not to consider men's evil intention but to look upon the image of God in them, which cancels and effaces their transgressions, and with its beauty and dignity allures us to love and embrace them.

John Calvin

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains		Veggie-, Sd	8	Servings

INGREDIENTS

2/3	c	Extra virgin olive oil
4		Red bell peppers; cored, seeded and cut into fine julienne
2		Onions; finely sliced
2	lb	Egg plant; scrubbed clean
4		Cloves garlic; finely sliced
28	oz	Plum tomatoes; drained and chopped, or 8 vine ripened tomatoes, peeled and seeded and chopped
1	ts	Dried thyme or sprigs of fresh thyme
2	md	Zucchini; scrubbed clean, 1 pound
2	md	Yellow squash; scrubbed clean, 1 pound
		Salt and freshly ground black pepper

INSTRUCTIONS

Heat olive oil in a large heavy enamellined casserole. Add peppers and
onions and saute for a minute to get them cooking. Reduce heat to low,
cover and simmer very gently until vegetables are tender, about 10 minutes.
Don't let olive oil get too hot or you will change the flavor. While these
are cooking, cut eggplant into 3/4inch chunks. When peppers and onions are
tender, add the garlic, eggplant, tomatoes and thyme and simmer over low
heat for 30 minutes.
While this is cooking cut zucchini and yellow squash lengthwise into halves
or quarters, depending on how thick they are. Remove seeds with a spoon,
then cut into 3/4 inch lengths. After 30 minutes of stewing eggplant, add
zucchini and squash to stew, cover and simmer, over very low heat until all
the vegetables are tender, about 20 minutes ( you can simmer for another 30
to 40 minutes for more meltingly tender vegetables). Strain the stew
through a sieve and return juices back to casserole. Reduce the juices over
medium heat until they begin to sizzle in the olive oil. Return this to the
stew, season well to taste with salt and pepper. Divide ratatouille into
two portions to proceed.
Yield: 8 servings
All Recipes Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Busted by Gail Shermeyer <4paws@netrax.net>
Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6648
Posted to MC-Recipe Digest V1 #793 by 4paws@netrax.net (Shermeyer-Gail) on
Sep 19, 1997

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