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  Recipe Home » Vegetables » Ratatouille (Mediterranean vegetable stew)
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  Ratatouille (Mediterranean vegetable stew)
   Vegetables
   Moosewood Cookbook
   5/19/2008
Ingredients:
1 medium onion
2 medium bell peppers, in strips or cubes
2 small or 1 medium zucchini, cubed (or summer squash, or a combination)
1 small eggplant, cubed
2 medium tomatoes, in chunks
1 bay leaf
1 tsp each: basil, marjorm
1/2 tsp oregano
dash of ground rosemary
3 T burgundy (or dry red wine of your choice)
1/2 cup tomato juice
2 T tomato paste
2 tsp salt, approximately
black pepper to taste
1/4 cup olive oil
freshly-chopped parsley
Instructions:
Heat olive oil in large, heavy cooking pot. Crush the garlic into the oil. Add bay leaf & onion; salt lightly. Saute over medium heatuntil onion begins to turn transparent.

Add eggplant, wine & tomatoe juice. Add herbs. Stir to mix well, then cover & simmer 10-15 minutes over low heat. When eggplant is tender enough to be easily pricked by a fork, add zucchini & peppers. Cover & simmer 10 minutes. Add salt & pepper, tomatoes & tomatoe paste. Mix well. Continue to stew until vegetables are tender.

Just before serving, mix in fresh parsley.

Serve on a bed of rice, or in a bowl, accompanied by some good French bread. Top with grated cheese & chopped black olives.

Serves 4-6.
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