Ratatouille
(FROM JOHN CLANCEY'S CHRISTMAS COOKBOOK)
RATATOUILLE
2 large yellow onions coarsely chopped
2 med. eggplants cut into 1 in. cubes
4 med. zucchini sliced into 1/3 in. rounds
1 lge green pepper, seeded, cut into 1/2 in. dice
1 lge red pepper, seeded, cut into 1/2 in. dice
6 ripe tomatoes blanched, peeled,seeded and coarsely chopped
1 1/2 tps.finely chopped garlic
1/4 cup fresh basil
2 teas. salt
1/2 teas.freshly ground pepper
1/2 cup olive oil
1/2 cup chopped flat-leaf parsley
Preheat oven to 350 degrees.
Place all vegetablesin a large ovenproof casserole, season with garlic, salt and pepper,
and pour oil over them. Cover the casserole and place it on the rack in the middle of the
oven and bake the vegetables for 11/2 hrs. Remove the cover and continue baking
until most of the liquid has evaporated. Remove from oven, let cool to room
temperature. Then add fresh parsley and basil and stir well.
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