I learned to make this dish many years ago. I love serving it with grilled chicken, with pasta or just by itself. It makes a great diet dish! You can eat it either hot or cold.
Ratatouille
1 eggplant - diced
salt
olive oil
1 large onion
2 - 3 garlic cloves - minced
1/2 green pepper
2 zucchini - diced
2 yellow squash - diced
1 14.5 ounce can diced tomatoes
1/2 cup water
2 teaspoons wine vinegar
2 teaspoons sugar
1 - 2 tablespoons basil
1/2 teaspoon oregano
salt and pepper to taste
Dice the eggplant and place in a strainer. Sprinkle with salt and leave in sink to drain for 20 minutes. Blot with paper towels to remove the moisture that formed on the eggplant. The salting helps to rid the eggplant of bitterness that sometimes comes from the seeds in it.
Add oil to pan and stir in garlic and onions. After the onions have turned translucent stir in the eggplant and green peppers. Add the tomatoes, water and spices. Cook for 10 minutes or until the eggplant begins to soften.
Add the zucchini and summer squash. Cook for 5 minutes. Add the wine vinegar and sugar. Cook for a few more minutes and taste to adjust seasoning.
Mexican SoupNo Comments »
No comments yet.
RSS feed for comments on this post. TrackBack URI
