Ratatouille--Version #1

* Exported from MasterCook *

Ratatouille--Version #1

Recipe By : The Busy Person's Guide to Preserving Food, Janet Chadwick
Serving Size : 10 Preparation Time :0:00
Categories : Busy Person's Guide... 1998 Tried & True
Eggplant Sent To: Fabfood
Traditional French Canadian Zucchini

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Tbsps Olive Oil
3 Onions -- Coarsely Chopped
4 Cloves Garlic -- Minced
2 Medium Eggplants (Or Large Size) -- Peeled & Cubed
2 Green Peppers -- Diced
2 Red Peppers -- Diced
8 Medium Zucchini -- Sliced
6 Tomatoes (Or 1-28 Oz Can) -- Chopped
6 Oz Tomato Paste (1 Small Can)
1 Cup Water
1 Cup Fresh Parsley -- Chopped
1 Cup Fresh Basil -- Chopped
Salt And Pepper -- To Taste

In a large dutch oven, heat oil. Add onions, garlic, eggplant and peppers and
sauté until the vegetables are limp, about 8 minutes. Stir in zucchini,
tomatoe
s, tomato paste and water. Heat to boiling. Reduce heat to medium, cover, and
cook for 15 minutes. Add herbs, salt and pepper to taste. Continue cooking--
uncovered for about 10 more minutes. Cool for 1 hour, stirring often. Package
in meal-sized portions leaving 1-inch headspace. 10 - 12 Servings. Freeze.

Source: The Busy Person's Guide to Preserving Food, Janet Bachand Chadwick,m S
torey Publishing.

Sherilyn's notes: I ended up with a much larger recipe--24 servings. I used f
resh large tomatoes and I increased the peppers (green and red--1 additional ea
ch), I also increased the onions and garlic. I added dried basil in addition t
o the fresh basil. I also sliced the zucchini quite thick--probably will slice
zucchini a bit thinner next time. I also will increase tomato paste and water
with next batch. Although I followed the general idea for cooking method, I s
immered the ratatouille for approximately 1 hour because of the increased veget
ables. (September, 1998)

This is a traditional French Canadian dish that is served as a side dish with m
eals.

Sherilyn Palmer dojspalm@sprint.ca

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NOTES : For a quick supper, serve ratatouille over rice or pasta, topped with g
rated cheese and a fresh salad on the side.