Ratatouille

Name: Ratatouille
Ingredients: 12 cup olive oil; 2 zucchini, cut into bit size pieces; 2 eggplants, peeled, cut into 1-inch size chunks; 3 bell peppers (red, yellow or orange); 1 red onion, cut into pieces; 3 garlic cloves, minced; 1 (28 ounce) can Italian-style tomatoes (cut into chunks); 3 ounces tomato paste, drained (1/2 small can); 12 cup fresh basil; 1 tablespoon oregano; 18 teaspoon black pepper

11 ingredients

10 steps

Ingredients

12 cup olive oil
2 zucchini, cut into bit size pieces
2 eggplants, peeled, cut into 1-inch size chunks
3 bell peppers (red, yellow or orange)
1 red onion, cut into pieces
3 garlic cloves, minced
1 (28 ounce) can Italian-style tomatoes (cut into chunks)
3 ounces tomato paste, drained (1/2 small can)
12 cup fresh basil
1 tablespoon oregano
18 teaspoon black pepper

Directions

1

Pre heat oven to 400 degrees.
2

Put oil in bottom of pyrex pan- add eggplant and sprinkle with salt-toss.
3

Cover tightly with aluminum foil and bake for 35 minutes.
4

Uncover and set aside.
5

In large skillet, pour some olive oil and saute the onions, peppers and zuchinni.
6

Add garlic toward end of saute.
7

Add tomatoes- not the juice they are inches Also add the tomatoe paste and herbs.
8

Simmer for 10 minutes, stirring ocassionally.
9

Add eggplant and simmer for a few more minutes.
10

Serve hot over pasta or at room temp with good crusty bread.