Ratatouille, traditional French Provencalstewed vegetable dish typically made with eggplant, is a delicousway to serve a bountiful harvest of vegetables.
Recipe: Harvest Ratatouille
1 medium onion, chopped
2 tablespoons vegetable oil
1 medium unpeeled eggplant, cubed
1 medium zucchini, cubed
1/2 of a medium red pepper, seed and chopped
1/2 of a medium yellow or green pepper, seeded and chopped
1 to 2 cloves garlic, finely minced
1 (14-ounce) can diced tomatoes in juice, undrained
1 tablespoon sliced or chopped sundried tomatoes
1/2 to 1 teaspoon dried Italian seasoning
1 teaspoon saltFreshly ground black pepper
Freshly grated Parmesan cheese
Makes 8 servings.
*If you prefer the texture to be saucier,use a 28 ounce can of diced tomatoes.
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