Eggplant Ratatoule

Name: Eggplant Ratatoule
Ingredients: 3 tbsp (45 ml) Olive Oil; 1 lb (.5 kg). hamburger (optional); 1 large onion, thinly sliced; 2 cloves garlic, chopped; (Please read directions before cutting up all vegetables); 1 lb (.5 kg). eggplant, pared and julienne strips; 2 green bell or italian cooking peppers, julienne strips; 2 cups (475 ml) (1 lb (.5 kg). can) tomatoes, sliced, or 5 ripe tomatoes peeled and sliced; 2 medium zucchini, julienned; 2 tsp (10 ml). sugar; 3/4 tsp (4 ml). basil, dried and crushed; 1/2 tsp (2 ml). salt; Dash black pepper; 2 tbsp (30 ml) snipped parsley or 2 tsp (10 ml). dried; Paprika to taste; Curry powder to taste

16 ingredients

11 steps

Ingredients

3 tbsp (45 ml) Olive Oil
1 lb (.5 kg). hamburger (optional)
1 large onion, thinly sliced
2 cloves garlic, chopped
(Please read directions before cutting up all vegetables)
1 lb (.5 kg). eggplant, pared and julienne strips
2 green bell or italian cooking peppers, julienne strips
2 cups (475 ml) (1 lb (.5 kg). can) tomatoes, sliced, or 5 ripe tomatoes peeled and sliced
2 medium zucchini, julienned
2 tsp (10 ml). sugar
3/4 tsp (4 ml). basil, dried and crushed
1/2 tsp (2 ml). salt
Dash black pepper
2 tbsp (30 ml) snipped parsley or 2 tsp (10 ml). dried
Paprika to taste
Curry powder to taste

Directions

1

Heat oil in 4 quarts (3775 ml) saucepan.
2

Add onion and garlic, saute until onion is transparent.
3

If using hamburger, fry now and drain.
4

Wash peppers and cut-up.
5

Saute peppers until tender.
6

Wash zucchini, eggplant and tomatos.
7

Prepare and add them each one at a time, and continue cooking; stirring after each ingredient.
8

Cover pan and simmer for 15 minutes, slowly, stirring occasionally.
9

Add sugar, basil, salt, pepper while putting tomatoes in pot.
10

Add paprika and curry powder to taste.
11

Serve in bowls, as ratatoule is liquidy.