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Protean Ratatouille (mf)

January 28, 2023

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains		Sd, Veggie-	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	t	Dried thyme or sprigs of
		fresh thyme
2		Zucchini, scrubbed clean 1
		pound
2		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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 170 Calories From Fat: 67 Total Fat: 7.6g Cholesterol: 82.9mg Sodium: 268.3mg Potassium: 204.9mg Carbohydrates: 24.1g Fiber: 1.4g Sugar: 2.7g Protein: 3g