Hubby and I went to the theater and saw Ratatouille. We both thought it was great! There was plenty of action for hubby and a little romance for me. Daughter #2 had recommended it to us.
When I got home I began to look for ratatouille recipes in my cookbooks--I have way too many cookbooks. I discovered that in each cookbook there was something slightly different. So I put together my own recipe.
I like my ratatouille. Give it a try and see if you like it too.
Enough flour to lightly coat the eggplant and zucchini
(HINT: The easiest way to do this is to put the flour in a plastic bag. Put the
sliced zucchini or eggplant in the bag. Then shake the vegetables.)
1 teaspoon black pepper added to the flour
1/3 cup olive oil
1 large onion, thinly sliced
2 cloves garlic
2 green peppers, cut in small, short strips
1 eggplant, cubed and dusted with flour
3 small to medium zucchini, sliced and dusted with flour
1 tablespoon dried basil
1/2 teaspoon dried thyme
1 tablespoon parsley
2 cans diced tomatoes (no salt added is fine)
1/2 cup Parmesan cheese
1. In 2 tablespoons of the oil, saute onions and garlic until they are golden. Remove from the pot.
2. In a large 8 quart heavy pot, combine the ingredients in layers--except for the Parmesan--that goes on top. (I had three layers.)
3. Simmer, covered, for 45 minutes. Uncover and continue to heat for 10 minutes longer to reduce the liquid.