Ratatouille Recipe
Created by Ruth Paget
I
use Japanese eggplants for this stew, since you do not have to salt and drain
them like you do Italian eggplants to remove bitter juices.
You
will need a covered soup pot to make this recipe.
Serves
4
Ingredients:
-2
tablespoons olive oil
-1
large, peeled, and chopped onion
-1
teaspoon dry garlic
-2
cubed Japanese eggplants
-2
sliced zucchini
-3
seeded and chopped sweet peppers (red, yellow, and green)
-4
chopped tomatoes with seeds
-1
branch rosemary
-1
branch thyme
Steps:
1-Sauté
onions, garlic, and eggplant in olive oil for 5 minutes in a soup pot.
2-Add
zucchini to the pot and sauté for 5 minutes.
3-Add
peppers to the soup pot and sauté for 5 minutes.
4-Add
tomatoes to the soup pot and sauté for 5 minutes.
5-Place
rosemary and thyme on top of the vegetables.
Cover the pot.
6-Bring
the stew to a boil and then lower the heat.
Cook on low heat for 45 minutes.
Resist the temptation to uncover the stew until it is done cooking.
Serve
with garlic toast.
By
Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
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| Ruth Paget Selfie |
