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Ratatouille




Source of Recipe


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Recipe Introduction


Serves 6


List of Ingredients




1/3 cup oil (about)
3 cloves garlic, crushed
1 large onion, chopped
1 eggplant, about 1 1/4 pounds
1/2 cup flour
2 yellow squash, about 1/2 pound total
4 small zucchini, about 1 pound total
2 medium green peppers
1 jar (32 oz) Marinara Sauce with mushrooms
1 cup white wine
1/2 cup stuffed olives, sliced



Recipe



Heat oil and saute garlic and onion until glazed. Cut stem from
eggplant and
cut into 1" cubes or wedges. Toss with flour and add to pan. Saute 10
minutes.
Trim stems from squash and zucchini and cut into 1/2" wedges, about 1
1/2"
long. Add to pan and cook 10 minutes. Cut green peppers into strips and
add to
pan, toss lightly, and cook 10 minutes. Add marinara sauce and white
wine and
cook about 20 minutes until vegetables are tender and sauce slightly
reduced.
Add sliced olives. Let cool at room temperature. Keeps well in
refrigerator.
Serve hot or at room temperature.

Source: Pennsylvania Homestyle Cooking