Ratatouille

This is a vegetable stew.  I serve it over rice, with grilled Hot Italian Sausage.  It’s also good over pasta with parmesan cheese.  Oh, and it freezes well too.

Cut into ¾” cubes, salt & drain for 30 minutes in a colander, weighted down on top with a plate and something heavy (can, bag of rice).  This squeezes the bitter juice out of the eggplant.

  • 1 – ½ lb eggplant, peeled (2 small)

While that’s working, saute until the onions are translucent.  Use a really big pot, because you’ll need it later on – save on dishes

  • 1 Tablespoon olive oil
  • 2 large onions, sliced
  • 1 large green pepper, seeded and sliced into 2″ x 1/4″ sticks
  • 1 large red pepper, seeded and sliced into 2″ x 1/4″ sticks

Add and cook for 3 minutes

  • 1 Tablespoon garlic, minced
  • 2-1/2 lb ripe tomatoes, coarsely chopped (about 8)

Remove all this from the pot, leaving as much oil in the pot as you can.

In the now empty pot, Saute for 10 minutes

  • 1 Tablespoon olive oil
  • 1-1/2 lb zucchini, halved lengthwise and cut crosswise into ½ ” slices

Remove all this from the pot, leaving as much oil in the pot as you can.

Rinse, drain and dry the eggplant, then Saute for 10 minutes

  • 2 Tablespoon olive oil
  • the eggplant

Add everything back in to the pot with the eggplant, add the following spices

  • ½ tsp thyme
  • ½ tsp oregano
  • ½ tsp basil (2 tsp fresh basil)
  • ½ tsp black pepper
  • ¼ tsp salt
  • 1/8 tsp cayenne
  • 2 tablespoon minced fresh parsley
  • 1/2 cup wine (optional)

Cook it over medium heat for 5 – 30 minutes to get it to the right consistency.

Makes tons and contains hardly any calories.  I freeze most of it.