1 pound zucchini
1 pound eggplant
1 pound tomatoes
2 green bell peppers
2 onions
2 cloves garlic, finely chopped
1 bay leaf
salt and pepper
sunflower oil


Peel the zucchini and eggplant and cut into bite-sized pieces. Peel the onions and cut onions and tomatoes into bite sized pieces. Remove the seeds and membranes from the bell peppers and cut the same way. Saute each vegetable separately in a small amount of oil over medium high hear until tender, starting with the onions and peppers. When the onions and peppers are sauteed, combine them together in one pan and cover. Add bay leaf, salt and pepper and continue to cook slowly. Saute the eggplant next, followed by zuccnini, then the tomatoes with the garlic. Now combine all ingredients in a large pan and cook for 10 minutes.

Cooking time s about 30 minutes for all vegetables. They are cooked separately to keep them from getting water- logged. Ratatouille should not be mushy.

Serves 6

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