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Pinkwater's Ratatouille




Source of Recipe


"Serves One: Super Meals for Solo Cooks" - Detroit Free Press Test Kitchen


Recipe Introduction


Cook's note: You can use herbes de Provence, Italian seasoning or any other blend you enjoy. Also, Daniel Pinkwater suggests adding chopped jalapeños, fresh herbs or "whatever's at hand that you think might taste good."


List of Ingredients




1/4 cup extra-virgin olive oil
1 medium or large onion, peeled, chopped
2 cloves garlic, peeled, finely chopped
1 medium eggplant (about 1 pound), stemmed, peeled and cut into chunks
2 zucchini, washed, stemmed and cut into chunks
2 medium tomatoes OR 6 plum tomatoes, washed, stemmed and diced
1 or 2 bell peppers, washed, cored, seeded and diced
1 cup fresh mushrooms
1 bay leaf
1/2-1 teaspoon seasoning blend; see cook's note

Recipe



In large saucepan, heat olive oil over medium-high heat.

Sauté onion and garlic and, when transparent, stir in eggplant, zucchini,tomatoes, bell peppers, mushrooms, bay leaf and seasoning.

Cook mixture about 10 minutes, stirring often, until vegetables are hot. Reduce heat to medium-low, cover pot, and simmer 1 hour or more, until vegetables are soft. Taste and add more seasoning blend if needed; remove bay leaf before serving.