Ratatouille

Name: Ratatouille
Ingredients: 2 lbs eggplants, peeled; 2 lbs zucchini; 1/4 cup olive oil (plus 2 tablespoons butter); 3 green peppers, thinly sliced; 2 medium onions, sliced vertically; 4 cups sliced mushrooms; 3 garlic cloves, minced; 2 1/2 lbs tomatoes, peeled, seeded and sliced; 8 ounces tomato sauce; 1 teaspoon dried basil; 1/2 teaspoon celery seed; 1/8 teaspoon thyme; 2 teaspoons Worcestershire sauce; 1/4 teaspoon hot sauce; 1 bay leaf; salt; 1 large whole eggplant (optional for presentation)

17 ingredients

4 steps

Ingredients

2 lbs eggplants, peeled
2 lbs zucchini
1/4 cup olive oil (plus 2 tablespoons butter)
3 green peppers, thinly sliced
2 medium onions, sliced vertically
4 cups sliced mushrooms
3 garlic cloves, minced
2 1/2 lbs tomatoes, peeled, seeded and sliced
8 ounces tomato sauce
1 teaspoon dried basil
1/2 teaspoon celery seed
1/8 teaspoon thyme
2 teaspoons Worcestershire sauce
1/4 teaspoon hot sauce
1 bay leaf
salt
1 large whole eggplant (optional for presentation)

Directions

1

Cut the eggplant and unpeeled zucchini into 1/2 inch slices. Saute eggplant and zucchini in olive oil/butter, several slices at a time; allow 2 or 3 minutes on a side. Remove and drain.
2

Using same skillet, cook green peppers, onion, sliced mushrooms and garlic about 10 minutes over medium heat. Add tomatoes, tomato sauce, herbs, Worcestershire sauce, hot sauce and bay leaf; heat thoroughly. Salt to taste.
3

Place a layer of eggplant, zucchini, and half of tomato sauce in a 2 1/2-quart casserole. Repeat, ending with tomato sauce.
4

Bake, covered at 350* for 1 hour.