Ratatouille

Besides being a healthy and hearty meal, Ratatouille is also easy on the budget.   It is wonderful served alone or even over rice or pasta and it makes great left- overs.  

This dish is a combination of eggplant, zucchini, onions, peppers, tomatoes, garlic and herbs that are simmered for about an hour and a half to blend the flavors into symphony of Italian perfection.

For those who prefer an even hardier meal, add a pound of browned ground beef prior to simmering.  Just like spaghetti, ratatouille is a dish that gets better the more you cook it.  And, just like spaghetti, it is also a dish that children will love.

Ratatouille

Serves 6

Ingredients

• 3 Tablespoons olive oil
  
• 1/2 medium eggplant, unpeeled and cut into 1" cubes
  
• 1 large zucchini cut into 1" cubes
  
• Salt and fresh ground pepper to taste
  
• 1-1/2 onions, chopped
  
• 1 green bell pepper, seeded and chopped
  
• 2 cloves garlic, minced
  
• 1 bay leaf
  
• 1 pound ground beef
  
• 1 pound tomatoes, peeled and cut into
  
• 1" cubes
  
• 1/4 cup chopped parsley
  
• 1 teaspoon fresh thyme, chopped
  
• 2 teaspoons chopped fresh basil
  
• Parmesan cheese

Directions

In a large saucepan heat half the oil. Add eggplant, zucchini, salt and pepper. Cook and stir for 5 minutes. Add onions, green pepper, garlic, bay leaf and tomatoes; bring to a simmer, stirring occasionally for 10 miinutes.

In a medium skillet, brown beef. Pour off grease and add beef to ratatouille mixture. Add parsley, thyme and basil; mix well.

Cover pan, reduce heat to simmer and cook for 1-1/2 hours.

Serve with grated parmesan cheese.

- Chef Yvonne

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