| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Dutch |
February 19 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 4 |
lg |
Garlic cloves; chopped |
| 1 |
lg |
Eggplant; (unpeeled), diced |
| 2 |
|
Green bell peppers; diced |
| 2 |
lg |
Tomatoes; chopped |
| 1 |
|
Onion; cut into 1-inch |
|
|
; pieces |
| 1 |
lg |
Zucchini; cut into 1/2-inch |
|
|
; pieces |
| 1/2 |
c |
Chopped fresh basil or 1 tablespoon dried |
| 2 |
tb |
Red wine vinegar |
| 4 |
oz |
Goat cheese or Muenster cheese or a; diced (optional) |
|
|
; mixture of the two |
INSTRUCTIONS
Heat oil in heavy large Dutch oven over medium heat. Add garlic; stir 1
minute. Add eggplant, green bell peppers, tomatoes, onion, zucchini and
basil. Saute 5 minutes. Cover and simmer until all vegetables are tender,
stirring occasionally, about 25 minutes. Uncover pot and simmer until juice
thickens, stirring occasionally, about 10 minutes. Mix in vinegar; season
to taste with salt and pepper. (Can be prepared 2 days ahead. Cover and
refrigerate.)
Preheat oven to 350F. Spread ratatouille in 9-inch-diameter pie dish.
Sprinkle with cheese, if desired. Bake until heated through, about 20
minutes.
Makes about 3 cups.
Bon Appetit February 1995
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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