Homemade Ratatouille
Yield: 4-6 servings
Ingredients:
3 tablespoons olive oil
1 small onion
1 clove garlic
1 eggplant
1-2 medium zucchini
1 can (16 oz) diced or whole tomatoes
1 teaspoon dry basil or a bunch of fresh basil
1-2 yellow squash (optional)
1/2 cup sliced mushrooms (optional)
1/2 cup carrots (optional)
1/2 cup sweet mini bell peppers (optional)
Brown rice or French bread (optional)
Note: I usually make this on the stove in the summer and in the oven in the winter.
Stove instructions:
1. Chop up all the vegetables. In a wide frying pan over medium heat, combine oil, onion, and garlic. Cook stirring, until soft (5 to 10 minutes.)
2. Add eggplant, zucchini, canned tomatoes (break up with a spoon) and their liquid, and basil.
3. Bring to boil; reduce heat, cover, and summer until eggplant is very soft when pressed (about 40 minutes); stir occasionally. Start brown rice if desired.
4. Remove lid and cook over medium heat, stirring often, until most of the liquid has evaporated (20 minutes). Season with salt to taste. Garnish with sliced tomatoes and parsley.
Oven instructions:
Combine vegetables and oil in 3 Qt. casserole dish or cast iron pan with aluminum foil on top. Cover and bake 400 F for 1.5 hours. Start brown rice (if using) when there are 45 minutes left.
Notes: Some people slice the vegetables rather than chop but I find my eggplants are always much bigger than my zucchini and yellow squash and it doesn't fit in the pan as well so I chop. You can add/subtract whatever vegetables you have on hand. This is a classic Provençal dish that can be served as a vegetarian main or side dish.
Source: Grandma
