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Chapter: Vegetable Recipes
Section: Eggplant
Recipe: Ratatouille

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1 small eggplant
1/4 cup olive oil
4 tomatoes, chopped
2 small zucchini
1 medium onion, sliced		
1/4 cup parsley, minced
2 cloves garlic, minced
1 green pepper, sliced

Peel eggplant, slice 1/4" thick. Cover and weigh down. Let stand for 30
minutes while you prepare other veggies. The drain the eggplant, dry on
towel, cut slices into quarters. Heat half the oil, fry the eggplant and
remove. Add remaining oil, fry garlic, onions and peppers until softened.
Place tomatoes on top of onions, cover pan, and cook 5 minutes. Take cover
off, raise heat, cook 5 minutes more without cover. Stir in minced parsley.
Arrange a layer of tomato mixture on the bottom of a 2 quart casserole
dish. Cover with a layer of sliced zucchini, and half the eggplant. Put
half of the rest of the tomatoes on, then the remaining eggplant and the
rest of the zucchini. Finish with layer of tomatoes. Bake about 30 minutes
at 350F.

From The New Farm Vegetarian Cookbook
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