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  Added: Aug 11, 2010  •  Visited (344)  •  Print version Print this recipe (45)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Provencal Ratatouille
What You Need:
  • 1 medium-sized eggplant, about 1¼ pounds
  • Salt
  • About 1 cup olive oil
  • 2 medium-sized onions, peeled and chopped
  • 2 medium-sized zucchini, about ½ pound each, washed, stemmed, and sliced
  • 2 garlic cloves, crushed
  • 1 large green pepper, cleaned and chopped
  • 3 large tomatoes, peeled and chopped
  • Freshly ground black pepper
  • ¼ teaspoon dried basil
  • ¼ teaspoon dried thyme or marjoram
  • Juice of 1 large lemonx

  • How To Cook:
    1. Peel eggplant and cube. Put in a colander and sprinkle with salt. Allow to drain 30 minutes. Wipe dry.

    2. Heat 1/3 cup oil in a large skillet and add onions; saute until tender.

    3. Push aside and add eggplant cubes, several at a time; saute until tender, adding more oil as needed.

    4. Remove to a plate when tender. Add zucchini; saute until tender. Return eggplant cubes to skillet.

    5. Add remaining ingredients, except lemon juice, and simmer, covered, until ingredients are tender, about 35 minutes.

    6. Add lemon juice and cook, uncovered, 5 minutes. Cool.

    7. Serve lukewarm or refrigerate several hours before serving.

    To Serve: 4 - 6
    This recipe is also available in:
    Cuisine » Europe » France
    Main Ingredient » Vegetables » Eggplants
    Main Ingredient » Vegetables » Zucchini
    Main Ingredient » Vegetables » Tomatoes
    Dish » Appetizers

     





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