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Wednesday, November 10, 2010

Ratatouille or Vegetable Stew (Jessie and Steven)

Ingredients
2 green or red peppers (sliced)
1 large zucchini (chopped)
1 regular eggplant or 2-3 small Japanese eggplants cubed (the small ones are less bitter)
Chopped garlic
1 chopped onion
A few chopped tomatoes
1 bay leaf
1 tsp basil, marjoram, oregano
½ tsp rosemary
Fresh parsley
A few Tbs red wine
2 Tbs tomato paste
½ cup tomato juice
Salt and black pepper
A few Tbs olive oil

Directions
Cook garlic and onion in olive oil. Add eggplant, bay leaf, herbs, wine, and tomato juice. Cover and cook for about 15 minutes until eggplant is done. Add zucchini and peppers. Cover and cook for another 10 minutes. Add salt, pepper, tomatoes, and tomato paste. Cook until all vegetables are done. Top with chopped parsley.

Comments
You can also add grated cheese and chopped black olives at the end.

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