Ratatouille

Name: Ratatouille
Ingredients: 1 eggplant, peeled, sliced in salted water 1 hour, then rinsed and cubed; 1 zucchini, peeled, sliced and cubed; 1 piece butternut squash, peeled and cubed; 1 bell pepper, seeded and diced; 1 medium onion, peeled and diced; 1 c. diced celery; 1 (16 oz.) can Italian tomato sauce; 1 Tbsp. oil; grated cheese; bread crumbs (Italian or plain)

10 ingredients

6 steps

Ingredients

1 eggplant, peeled, sliced in salted water 1 hour, then rinsed and cubed
1 zucchini, peeled, sliced and cubed
1 piece butternut squash, peeled and cubed
1 bell pepper, seeded and diced
1 medium onion, peeled and diced
1 c. diced celery
1 (16 oz.) can Italian tomato sauce
1 Tbsp. oil
grated cheese
bread crumbs (Italian or plain)

Directions

1

Put oil in skillet.
2

Over low heat, saute in order the squash, zucchini, onion, pepper, celery and eggplant.
3

Stir over low heat until partially cooked. Add tomato sauce and cook for 15 minutes. Place in casserole or individual casserole dishes. Top with grated cheese and bread crumbs.
4

Heat in a 400° oven for 20 to 30 minutes.
5

May be frozen for future use. Defrost and heat as previous.
6

Excellent hot or cold. Serves 6.