Ratatouille 1

Course : eggplant
Serves: 8
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2 medium green peppers sliced
3 medium onions sliced
2 small eggplant peeled, cubed (or 1
1 large eggplant)
3 medium zucchini in chunks
2 tablespoons olive oil
2 medium fresh tomatoes sliced and peeled (2
1 bunch parsley
2 cloves garlic minced
1 1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon basil
1 dash thyme and/or oregano
1 teaspoon lemon juice
1 tablespoons zest of lemon rind

Preparation / Directions:

In large skillet or Dutch Oven, brown slightly green pepper, onion, eggplant and zucchini in olive oil. Add tomatoes, parsley, garlic, salt, pepper, basil, thyme and oregano, lemon juice and zest. Cook at simmer for 2 to 2 1/2 hours. Serve hot or cold. Serve with lemon wedges, garlic bread, and grated romano cheese. Serving suggestions: crepe filling; topping for grilled salmon; topping for baked polenta.


Nutritional Information:

3921 Calories (kcal); 433g Total Fat; (96% calories from fat); 4g Protein; 30g Carbohydrate; 0mg Cholesterol; 3237mg Sodium

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