Tag Archives: Ratatouille

abundant zucchinis & tomatoes = ratatouille

  1. large sweet onion, chopped
  2. 8 cloves garlic, minced
  3. 1 large or 2 small zucchini, cut in half lengthwise and sliced
  4. 1 large eggplant, peeled and chopped
  5. light olive oil to saute in (eggplant soaks up lots of oil)
  6. 2 bell peppers, chopped
  7. 2 – 3 med. tomatoes, chopped
  8. apx. 1 cup sliced mushrooms
  9. 4 cups cooked jasmine rice
  10. butter (to taste) for the rice
  11. sea salt (to taste)
  12. ground black pepper (to taste)
  13. pinch basil
  14. pinch Italian seasoning
  15. apx. 2-3 Tbsp. dry red sherry or cooking wine
  16. 1 sm. can tomato paste
  17. 1 reg. can tomato sauce
  18. parmesan cheese (to taste)
Warm large cast iron pan to med. heat, add oil and eggplant.
Meanwhile, in a dutch oven type pan, add oil, onions and garlic. Saute until beginning to become tender; a few minutes.
Remember to keep turning the eggplant…
To the dutch oven, add zucchini. Allow to soften a few minutes and add bell pepper.
After a few minutes add tomatoes, and stir gently.
Add the softened eggplant, mushrooms, dry sherry, tomato sauce, tomato paste and seasonings. Stir gently.
Simmer until all the vegetables are tender.
To serve: scoop buttery rice into serving bowl, sprinkle with some parmesan cheese, and top with ratatouille. Sprinkle top with a little more parmesan cheese, if desired.
yum.

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