Ratatouille From Moosewood Cookbook Recipes

Steps:

• 1. Heat olive oil in a deep pan. Add garlic, onion and bay leaf and saute over medium heat for about 5 minutes. 2. Add eggplant, salt and herbs and stir. Cover and cook over medium heat, stirring occasionally, for 15-20 minutes until eggplant is soft. 3. Add zucchini, bell peppers, black pepper, and tomatoes. Cover and simmer for about 10 more minutes, or until zucchini and bell peppers are tender. Top with grated parmesan cheese and/or other goodies to serve.

Steps:

• Heat olive oil in a large, heavy, cooking pot. Crush the garlic into the oil. Add bay leaf and onion, salt lightly. Saute over medium heat until onion begins to turn transparent. Add eggplant, wine, and tomato juice. Add herbs. Stir to mix well, then cover and simmer 10-15 minutes over low heat. When eggplant is tender enough to be easily pricked by a fork, add zucchini and peppers. Cover and simmer 10 minutes. Add salt and pepper, tomatoes and tomato paste. Mix well. Continue to stew until all vegetables are tender. (How tender is tender? Do a taste test and decide what seems right to you.).
• Just before serving, mix in the fresh parsley.
• Serving Suggestions/Options: Serve on a bed of rice, or in a bowl, accompanied by some good french bread. Top with grated cheese and chopped black olives.

Steps:

• Heat olive oil in a deep pan.
• Add garlic, onion and bay leaf and saute over medium heat for about 5 minutes.
• Add eggplant, salt and herbs and stir.
• Cover and cook over medium heat, stirring occasionally, for 15-20 minutes until eggplant is soft.
• Add zucchini, bell peppers, black pepper, and tomatoes.
• Cover and simmer for about 10 more minutes, or until zucchini and bell peppers are tender.
• Top with grated parmesan cheese and/or optional ingredients.