*  Exported from  MasterCook  *

                        Ratatouille--Version #2

Recipe By     : Gourmet Magazine, June 1991
Serving Size  : 4    Preparation Time :0:00
Categories    : Eggplant                         Zucchini

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                    Onion -- sliced thin
  2      cl            Garlic -- minced
  5      tb            Olive oil
    3/4  lb            Eggplant-peeled -- 1/2" pieces
  1      sm            Zucchini -- cut in thin slices
  1                    Red bell pepper -- chopped
    3/4  lb            Small ripe tomatoes --
                       - chopped coarse
    1/4  ts            Dried oregano -- crumbled
    1/4  ts            Dried thyme -- crumbled
    1/8  ts            Ground coriander
    1/4  ts            Fennel seeds
    3/4  ts            Salt
    1/2  c             Fresh basil leaves -- shredded
    3/4  lb            Eggplant (3 c)

In a large skillet cook the onion and the garlic in 2 tb of oil over
moderately low heat, stirring occasionally, until the onion is
softened. Add the remaining 3 tb oil and heat it over moderately high
heat until it is hot but not smoking. Add the eggplant and cook the
mixture, stirring occasionally, for 8 minutes, or until the eggplant
is softened. Stir in the zucchini and the bell pepper and cook the
mixture over the moderate heat, stirring occasionally, for 5 to
7 minutes, or until the vegetables are tender. Stir in the oregano,
thyme, coriander, fennel seeds, salt, and pepper to taste and cook
the mixture, stirring, for 1 minute. Stir in the basil and combine
the mixture well. The ratatouille may be made 1 day in advance, kept
covered and chilled, and reheated before serving.

Yield: 4 Servings

Formatted by: Sherilyn Palmer <[email protected]>


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