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RATATOUILLE 1 (1 1/2 lb.) eggplant, cut into 1/2-inch cubes 2 small zucchini, thinly sliced (about 1 lb.) 1/4 c. olive oil 2 medium onions, thinly sliced 1 clove garlic, peeled and crushed 1 large green pepper, thinly sliced 3 large ripe tomatoes, washed and cut into 8 wedges each 2 tsp. dried basil leaves 2 tsp. dried marjoram leaves 1 tsp. salt 1/2 tsp. pepper 1 (8 oz.) can sliced mushrooms, drained In a large bowl, cover eggplant with zucchini and salted water (about 1 teaspoon salt to 1 quart water). Soak for 30 minutes; drain. In a deep 3 quart heat-resistant, nonmetallic casserole, heat olive oil, onions and garlic, uncovered on Full power 5 minutes or until onions and garlic are tender. Add green pepper, drained eggplant and zucchini. Heat, covered on Full power 5 minutes. Add remaining ingredients and stir to combine well. Heat, uncovered, on Full power 5 minutes longer or until vegetables are tender. Ratatouille may be served either hot or cold. Serves 6 to 8. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |