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RATATOUILLE


mushroom


1 large eggplant, peeled and cut into 1/2" dice
4 medium zuchini, sliced 1/8"
1 large onion, coarse dice
2 green peppers, large dice
4-6 cloves crushed garlic, 3-4 tbs tomato paste
3 cans "Contadina" pasta ready chunky tomatoes
olive oil, salt, pepper, oregano, 1 tbs sugar

 Set  a 12" saute pan over high heat with 2 tbs olive oil until hot.   Toss 1/3 of the  diced eggplant in the hot pan with salt, pepper, oregano and garlic until browned  but not mushy,  and then drain in  collander  while heating  more olive oil  before  each addition of eggplant.   Now heat olive oil and saute  seasoned zuchini slices  one  layer at a  time,  turning  each slice once  to brown lightly, adding zuchini to  collander to drain.   Continue in  this manner, cooking  green  pepper and  onion,  adding olive oil only as necessary. In a 4 quart casserole, heat canned tomatoes  and tomato paste together with garlic,  oregano, and sugar until bubbling for ten  minutes.  Fold into casserole  the drained  vegetables and  heat together for five  minutes more.  Cover and let stand for 30 minutes  before serving  with pasta or  refridgerate  over  night  and  serve  hot  or  cold  as  a  side  dish.

David Curry David CurryDavid Curry

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