Ratatouille
1/2 cup chopped onion(1 medium)
1 clove garlic, minced
1 tablespoon olive oil or cooking oil
3 cups cubed, peeled eggplant
1 medium zucchini or yellow summer squash, halved lengthwise and cut into 1/4 inch slices (1/2 cups)
1 cup chopped, peeled tomatoes or one 71/2 ounce can tomatoes, undrained and cut up
3/4 cup chopped green sweet pepper (1 medium)
3 tablespoons dry white wine or water
1 tablespoon snipped fresh basil
In a large skillet cook onion and garlic in hot oil over medium heat until tender. Stir in eggplant, zucchini, tomatoes, sweet pepper, wine, 1/8 teaspoon salt, and 1/8 teaspoon of black pepper. Bring to boiling; reduce heat. Simmer, covered, over medium low heat about 10 minutes or until vegetables are tender. Uncover and cook about 5 minutes more or until most of the liquid has evaporated, stirring occassionally. Stir in basil.
from Better Homes & Gardens cook book
1 clove garlic, minced
1 tablespoon olive oil or cooking oil
3 cups cubed, peeled eggplant
1 medium zucchini or yellow summer squash, halved lengthwise and cut into 1/4 inch slices (1/2 cups)
1 cup chopped, peeled tomatoes or one 71/2 ounce can tomatoes, undrained and cut up
3/4 cup chopped green sweet pepper (1 medium)
3 tablespoons dry white wine or water
1 tablespoon snipped fresh basil
In a large skillet cook onion and garlic in hot oil over medium heat until tender. Stir in eggplant, zucchini, tomatoes, sweet pepper, wine, 1/8 teaspoon salt, and 1/8 teaspoon of black pepper. Bring to boiling; reduce heat. Simmer, covered, over medium low heat about 10 minutes or until vegetables are tender. Uncover and cook about 5 minutes more or until most of the liquid has evaporated, stirring occassionally. Stir in basil.
from Better Homes & Gardens cook book
