Saturday, March 03, 2007

Cooking for Lent-Ratatouille


1 Eggplant

3 Zucchini

3 Yellow Squash

5 or 6 Plum Tomatoes (or canned tomatoes)

2 bell peppers

1 medium onion

6 cloves of garlic

1 Tablespoon of Basil and Oregano

1/2 Teaspoon of ground black pepper.

1/2 Teaspoon crushed red pepper (optional)

3 Bay Leaves

olive oil

parmesan cheese


Peel and cube the Eggplant, Zucchini and Squash. Slice the tomatoes. (Hand crush canned tomatoes.) Remove tops and inner membranes from peppers; slice and cut slices in half. Slice Onion, and then quarter the slices. With flat side of knife, press down on garlic cloves; remove skin; slice.

In a large soup pot, sauté peppers, onions and garlic in a small amount of olive oil - adding peppers first, then onions, then garlic - until onions are turning transparent.

Then add Eggplant, Zucchini, Squash, Tomatoes and seasonings. Add enough water to cover vegetables.

Cook on medium heat until liquid begins to boil. Lower to a simmer and cook for one hour, stirring occasionally. (Mixture may also be poured into a casserole dish and baked at 350 degrees for 45 minutes, uncovered for the last 15 minutes.)

Serve in bowls, topped with grated parmesan cheese.

Freeze leftovers, or share with a family or friend who may need a wonderfully prepared home cooked meal.


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