Tuesday, May 5, 2009

Eggplant Ratatouille

Serves/Makes: 6


3 T. Olive Oil
1 lb. hamburger (optional)
1 large onion, thinly sliced
2 cloves garlic, chopped
1 lb. eggplant, pared and julienne strips
2 green bell or italian cooking peppers, julienne strips
2 cups (1 lb. can) tomatoes, sliced, or 5 ripe tomatoes peeled and sliced
2 medium zucchini, julienned
2 tsp. sugar
3/4 tsp. basil, dried and crushed
1/2 tsp. salt
Dash black pepper
2 T. snipped parsley or 2 tsp. dried
Paprika to taste
Chili Powder to taste


Heat oil in 4 quart saucepan. Add onion and garlic, saute until onion is transparent. If using hamburger, fry now and drain.

Wash peppers and cut-up. Saute peppers until tender. Wash zucchini, eggplant and tomatos. Prepare and add them each one at a time, and continue cooking; stirring after each ingredient.

Cover pan and simmer for 15 minutes, slowly, stirring occasionally. Add sugar, basil, salt, pepper. Add paprika and curry powder to taste.

Serve in bowls, as ratatoule is liquidy.

No comments:

Post a Comment