| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | French | French | 8 | Servings |
INGREDIENTS
| 1 1/4 | lb | Zucchini |
| 1 1/4 | lb | Eggplant |
| 1 1/4 | lb | Tomatoes |
| 3 | Green peppers | |
| 3 | Onions | |
| 2 | Garlic cloves,finely chopped | |
| 3/4 | c | Olive oil |
| 1 | Bay leaf | |
| Salt | ||
| Pepper |
INSTRUCTIONS
Peel zucchini and eggplant; cut in bite-sized pieces. Cut tomatoes and onion in bite-sized pieces. Remove seeds and membrane from green pepper and cut into bite-sized pieces. The vegetables are browned separately, sauteed in oil over medium to high heat. Start with the onions and peppers. Once each is browned, combine them together into one pan and continue to cook slowly, covered. Add bay leaf, salt and pepper at this time. Cook eggplant next, followed by the zucchini, then the tomatoes with the garlic. In large pan, combine all ingredients and cook for 10 minutes. Serve warm. NOTE: Cooking time is approximately a half-hour for all the vegetables. They are cooked separately to keep them from getting water-logged. Ratatouille should not be mushy. Nutrition analysis per serving: 182 calories; 14 grams fat; 0 milligrams cholesterol; 10.3 milligrams sodium; 66% of calories form fat. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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