Savory Ratatouille

Title: Savory Ratatouille

Categories: Salads, Vegetables

Yield: 6 servings

6 tomatoes

1/4 c olive oil

1 md onion flakes -- sliced

2 garlic cloves -- minced

1 TB fresh parsley -- chopped

1 eggplant -- 1-inch slices

2 zucchini -- sliced

1 red bell pepper

3 TB wine vinegar

2 TB fresh parsley -- chopped

: black pepper

Instead of parsley for garnish, use basil or oregano

(fresh) if you prefer. Prepare vegetables before

beginning recipe.

Slice onion, cut garlic into slivers or mince, chop

parsley, cut eggplant into 1-inch rounds, cut zucchini

into 1/4-inch rounds, seed and chop red pepper. Blanch

tomatoes by placing in boiling water for 10 seconds.

Drain, and when cool enough to handle, peel, seed and chop. Reserve juice from tomatoes.

1. Heat oil in a deep, heavy saucepan. Add onion,

1 tablespoon parsley. Saute about 3 minutes

or until onion is soft. Add eggplant, zucchini and red

sweet pepper and mix well. 2. Cover pan and simmer

over low heat until the vegetables are tender; about 30-35 minutes. Add tomatoes with the juice, stir well,

10 minute more.

3. Remove from

10 minutes.

4. Add

wine vinegar and black pepper to taste. Stir well.

Place into serving dish and garnish with fresh

parsley, basil or oregano. Serve warm or at room

temperature.

Recipe By : Jo Anne Merrill --