Our own Ratatouille Provençale From our first cookbook, this is a delicious use of eggplant and zucchini. Yield: 4–5 servings
Ingredients:
2 tablespoons olive oil
1 large onion, diced
1 bay leaf
2 teaspoons basil
2 teaspoons marjoram
2 teaspoons oregano
4 to 6 cloves garlic, coarsely chopped
1 small red bell pepper, chopped
1 small green bell pepper, chopped
1 small eggplant, cubed
1 medium zucchini, cut in half moons
1 small plum tomato, cut in wedges
10 to 12 kalamata olives, pitted and cut in half
4 to 5 tablespoons tomato paste
1/3 cup red wine (optional)
2 teaspoons salt
1/2 teaspoon pepper
dash tamari
fresh basil, chopped, for garnish
Directions: Heat the oil in a large sauté pan and sauté the onion until transparent. Add the herbs, peppers, and eggplant. Cover the pan and simmer about 5 minutes. Add the zucchini, tomato, olives, and tomato paste along with the wine and a little water if needed to keep the mixture from sticking to the pan. Cover and cook 8 minutes more. Season with salt, pepper, and tamari, then pour into a large bowl. Garnish with fresh chopped basil and serve. |
|
