ratatoulli 2


Posted by & filed under Cooks Corner.

This recipe feeds 6 – 8 people. Ingredients:

  • 3 tablespoons of ‘cold pressed’ Olive Oil  (I use this oil lots!)
  • 5 cloves of Garlic (crushed)
  • 2 Bay Leaves ­­­
  • 2 medium Onions (chopped)
  • 2 medium Eggplants (peeled and cut into bit-size chunks)
  •     (If you do not like eggplant substitute more zucchini.)
  • 1-1/2 teaspoons of Salt
  • 1-1/2 teaspoons of Oregano
  • 2 teaspoons of Basil
  • 1/2 teaspoon of Thyme
  • 1/2 teaspoon of Rosemary
  • 2 to 3 Cups of fresh Zucchini (cubed)
  • 2 or 3 red, yellow or orange Bell Peppers ( bit-size chunks)
  • 4 medium sized Fresh Tomatoes  (diced)
  •    -or-   a 14-1/2 ounce can of crushed tomatoes
  • 1/2 teaspoon of Black Pepper
  • … if you have fresh parsley use it as a topping

Directions: – In a large pot heat the oil then add the onions, garlic and bay Leaves and cook until the onion is translucent. – Add the eggplant, salt and spices (not the pepper) cook on medium heat for about 20 minutes until the eggplant is tender.  (Stir occasionally) – Stir in the bell peppers, tomatoes, zucchini and black pepper.  It usually takes around 10 minutes for the peppers to become tender. – Serve it at any temperature. We usually serve it hot on a bed of warm brown rice and garnish it with fresh parsley.