Ratatouille

Name: Ratatouille
Ingredients: 1 med. onion, diced; 2 med. bell peppers (mix colors), diced; 1 sm. summer squash, diced; 1 sm. zucchini, diced; 1 sm. eggplant, diced; 2 med. Roma tomatoes, diced; 1 bay leaf; 1 tsp. dried basil (1/4 c. chopped fresh); 1 tsp. ground marjoram; 1/2 tsp dried oregano (1 Tblsp chopped fresh); 2 tsp dried thyme (2 Tbsp fresh); 1/4 c. italian parsley, chopped; 1/2 tsp salt (optional); 3 Tblsp dry red wine; 1/2 c. tomato juice (low sodium); 1/4 c. olive oil

16 ingredients

1 steps

Ingredients

1 med. onion, diced
2 med. bell peppers (mix colors), diced
1 sm. summer squash, diced
1 sm. zucchini, diced
1 sm. eggplant, diced
2 med. Roma tomatoes, diced
1 bay leaf
1 tsp. dried basil (1/4 c. chopped fresh)
1 tsp. ground marjoram
1/2 tsp dried oregano (1 Tblsp chopped fresh)
2 tsp dried thyme (2 Tbsp fresh)
1/4 c. italian parsley, chopped
1/2 tsp salt (optional)
3 Tblsp dry red wine
1/2 c. tomato juice (low sodium)
1/4 c. olive oil

Directions

1

{"0":"1.) Heat oil in pan, crush garlic into oil w\/ press. Add bay leaf, onion, and salt (optional). Saute over med. heat until onions are translucent.","2":"2.) Add eggplant, wine, tomato juice, and herbs. Simmer over low heat until eggplant releases its juices and begins to soften (10-15 mins).","4":"3.) Except for the parsely, add remaining ingredients and stew over low heat until vegetables are tender.","6":"4.) Stir in parsley just prior to serving.","8":"Serving size: 1 c. w\/. bread; 1\/2 c. over 1 c. pasta\/rice."}