BEST RATATOUILLE 

1 med. size eggplant, cubed

2 med. size zucchini, sliced
2 med. size onions, sliced
1 med. green pepper, diced
3 tbsp. olive oil
2 cloves garlic, minced
1 (15 oz.) can tomatoes, strained
1/2 c. fresh parsley, chopped
1 tsp. dried basil, crumbled
1/2 c. grated Parmesan cheese
Saute eggplant, zucchini, onion and pepper in oil and garlic in large skillet until tender, about 10 minutes. Add
tomatoes, parsley and basil; stir to blend. Cook 5 minutes over medium heat to allow liquid to evaporate. Place
mixture in deep dish pie plate. Sprinkle with cheese. Cover with aluminum foil. Cook 30 minutes at 350
degrees, or until heated thoroughly.

Serves 6-8.

RATATOUILLE (VEGETABLE STEW)

Printed from COOKS.COM

1 med. sized eggplant

1 tbsp. salt
1/4 c. olive oil
2 lg. onions, cut into rings
3 cloves garlic, crushed
2 green peppers, cut into strips
4 med. sized zucchini, cut into bite sized pieces
2 med. sized ripe tomatoes, cut into wedges
1/4 tsp. salt
Freshly ground black pepper
1/2 tsp. thyme
1 bay leaf
2 tbsp. parsley, finely chopped
Cut eggplant into thick slices and then into small pieces. Sprinkle with salt. Allow eggplant to stand for 30
minutes, then rinse and pat dry on paper towels. Heat the oil in a large skillet. Saute onions and garlic for two
minutes. Add green pepper and cook for two minutes. Add eggplant and cook over high heat for three minutes,
stirring constantly. Add zucchini and continue stirring for three minutes. Add tomatoes, salt, pepper, thyme and
bay leaf. Simmer uncovered for 40 minutes until all the vegetables are tender.

Remove bay leaf. Garnish with parsley and serve hot. Can be prepared in advance to this point. Ratatouille can
also be served cold as an appetizer.