Ratatouille

Peel, Slice and salt to get rid of excess moisture:

2 1/2 cups diced eggplant

Put in a deep skillet:

1/3 cup olive oil

Saute until golden:

 

¾ cup thinly sliced onions  (red or yellow)

2 cloves garlic

Add:

4 thinly sliced green peppers

3 cups zucchini, cut into cubes

2 cups chopped tomatoes

Add the drained eggplant.

Sprinkle the mixture with:

Olive oil

 

 

 

 

 

 

 

 

 

 

 

 

Add

½ teaspoon oregano and 1 teaspoon basil

Simmer covered over low heat about 45 minutes.

Uncover and continue to heat 15 minutes longer to reduce the mount of liquid

 

 

 

 

 

 

 

 

 

 

 

 

 

Add:

Salt and fresh pepper

Serve hot or cold with sour cream.

 

Ratatouille was always a dish we made for New Year’s Eve and ate it along with cheese fondue.  It was a perfect match.  I recommend it.  I have also had it with lamb chops and mashed potatoes and it is delicious.