From Dorothy McNett's Recipe Book.| Browse by Category | Browse alphabetically | Cooking Club |
From Dorothy McNett's recipes at www.dorothymcnett.com.
1 large eggplant, or 2 small ones, cut into 1 inch cubes
In a large skillet heat 2 tablespoons oil and cook eggplant and zucchini pieces until lightly browned. Sprinkle with the salt. Transfer to a large bowl. Heat more oil and cook the onions and peppers until browned. Add the garlic and cook. Put the eggplant and zucchini back into the pan, add the tomatoes, parsley, basil, thyme, and pepper. Cook, uncovered, for 30-40 minutes, carefully stirring from time to time. To serve, place the toasted bread slices on a plate and spoon the ratatouille over. Garnish with basil or parsley, and black olives and voila! The taste and color of Provence.
Recipe created 1996-10-07.