"Barb" > wrote in message
news:4D6Fg.13137$9v1.1727@trnddc07...
> Ratatouille
>>
>> 1 medium onion chopped
>> 2 medium bell peppers in strips
>> 2 small or 1 mediuam zucchini cubed
>> 1 small eggplant cubed
>> 4 cloves crushed garlic
>> 2 medium tomatoes (cubed and deseeded)
>> 1 bay leaf
>> 1 tsp basil (or 3 or 4 leaves fresh)
>> 1 tsp marjorim
>> 1 tsp oregano
>> 3 tbsp merlot or burgundy
>> 1 cup tomoto juice
>> 2 tbsp tomato paste
>> salt and pepper to taste
>> 1/4 cup olive oil
>>
>> Heat olive oil in large pot. Crush the garlic into the oil. Add bay
>> leaf
>> and onion and cook over medium until the onions are clear. Add eggplan,
>> wine and tomato juice. Add herbs. Cover and simmer 15 minutes. Stir
>> occasionally. When eggplant is tender add zucchini and peppers. Cover
>> and simmer 15 more minutes. Add salt, pepper, fresh tomatoes and tomato
>> past. Mix well.
>>
>> Serve on a bed of rice. Top with chopped parsley and chopped black
>> olives.

I like Barb's recipe, so I will only add that I usually bake it in the oven
around 375º until it is done enough (for you). If I don't have enough
veggies or want to add something else, celery or okra is a good option. I
don't pre-cook onions (or anything else) when I put it in the oven. I opt
usually for canned or very juicy tomatoes, not juice.
Happy vegetarian cooking,
Dee

[moderator trimmed quoting - gedge]