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Ratatouille

Source of Recipe


From "Moosewood Cookbook" by Mollie Katzen



List of Ingredients



• ¼ cup olive oil
  
• 4 cloves garlic, crushed
  
• 1 bay leaf
  
• 1 medium onion, chopped
  
• 1 small eggplant, cubed
  
• 3 Tbsp burgundy (or dry red wine of your choice)
  
• ½ cup tomato juice
  
• 1 tsp basil
  
• 1 tsp marjoram
  
• ½ tsp oregano
  
• Dash of ground rosemary
  
• 2 small or 1 medium zucchini, cubed
  
• 2 medium red bell peppers, in strips or cubes
  
• 2 tsp salt (approximately)
  
• Black pepper, to taste
  
• 2 medium tomatoes, in chunks
  
• 2 Tbsp tomato paste
  
• Freshly chopped parsley
  






Instructions



1. Heat olive oil in large, heavy cooking pot. Crush the garlic into the oil. Add bay leaf and onion; salt lightly. Sauté over medium heat until onion begins to turn transparent.
   
   
2. Add eggplant, wine and tomato juice. Add herbs. Stir to mix well, then cover and simmer 10 to 15 minutes over low heat.
   
   
3. When eggplant is tender enough to be easily pricked by a fork, add zucchini and peppers. Cover and simmer 10 minutes. Add salt and pepper, tomatoes and tomato paste. Mix well. Continue to stew until all vegetables are tender. Just before serving, mix in the fresh parsley. Serve on a bed of rice, or in a bowl, accompanied by some good French bread. Top with grated cheese and chopped black olives.
   
   Makes 4 to 6 servings.