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Kathy Pitts' Kinda Ratatouille (I Improvise a Lot)



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Kathy Pitts' Kinda Ratatouille (I Improvise a Lot)

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Directions:

Use a big deep fryin pan for this (your chicken fryer would be about
right). It's the kind of dish that tends to "grow" alarmingly as you
toss things in.

Film the bottom of the pan with olive oil, and heat until hot but not
smoking. Add the onion and garlic, and saute until wilted. Add the
tomatoes and eggplant, and cook until they begin to release some of
their juices. Now toss in everything else, cover the pan, and cook
over low heat, stirring frequently, until the remaining vegetables
are tender. Season to taste with herbs, salt, pepper, and remove from
the heat.

May be served hot, at room temperature (best, IMHO), or slightly
chilled.

I can make a meal of this with some good French or Italian bread and
butter, but it's also a nice side dish with grilled poultry.

Kathy in Bryan, TX

Ingredients:

1 sm Eggplant, unpeeled, and
-cut into 1-inch chunks)
1 lg Onion, sliced
1 Green bell pepper, sliced
1 Red bell pepper, sliced
1 Yellow bell pepper,sliced
3 Tomatoes, 1" chunks
2 Zucchini or other summer
-squash, cut in 1" chunks
3 cl Garlic, minced
Olive oil
Chopped fresh herbs
(basil, oregano, parsley)
Salt, pepper to taste

Serves:

1 Batch
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