Garden Gems Ratatouille
| 1 | Tablespoon | Extra virgin olive oil | |
| 2 | Large | Yellow onions | chopped |
| 3 | Small | Yellow crookneck squash | Diced |
| 3 | Small | zucchinis | Diced |
| 2 | Large | Green bell peppers | Diced |
| 4 | Large | Japanese eggplants | Diced |
| 3 | 14.5 oz. cans | Chopped tomatoes in puree* | |
| 3 | Cloves | Garlic | Minced |
| 1/4 | cup | fresh basil | |
| 1/4 | Cup | Fresh parsley and dill combined | |
| 2 | Tablespoons | Balsamic vinegar | |
| To taste | Black pepper | ||
| Garnish | |||
| Fresh parsley | |||
| Fresh dill | |||
| Parmesan cheese | grated |
1. Heat oil in a large saucepan or soup pot over medium-high heat. Add garlic, onion and green pepper and sauté 5 minutes, or until onion is translucent.
2. Add eggplant, cover and saute 5 minutes over medium heat.
3. Stir in zucchini, crookneck squash, and tomatoes. Simmer mixture gently, covered, leaving the lid slightly askew for evaporation. 20 to 25 minutes. * The juices will reduce down and just coat all the vegetables.
4. Stir in basil, parsley and dill, balsamic vinegar. Salt and pepper to taste. Cook 5 minutes more, stirring occasionally.
5. Serve garnished with chopped parsley, dill and grated Parmesan cheese.
Serve as a vegetable or entree over rice, polenta or pasta, slip in between lasagna noodles or on a pizza shell covered with cheese.
* If using fresh tomatoes peel and seed 4 cups chopped and simmer appox. 1 1/4 hours instead of 25 minutes.Please send any questions, comments, pointers, mistakes, or omissions
to masranch@vegcountry.com thanks!
Vegetarian Country home page.