Ratatouille is not a pretty dish. What it lacks in beauty, though, it more than makes up for in taste...especially when you use fresh local produce. Here is a pic of the vegetable ingredients:
Look at all those vibrant colors. Just like in painting, if you mix all those colors you get brown. Cooked up it looks like this:
And it is delicious!
I serve it over rice, so the first thing I do is make enough rice servings for my family. By the time the rice is done, so is the Ratatouille.
Ratatouille (6 servings)
1 medium eggplant (1 - 1 1/2 lbs)
2 small zucchini (1/2 lb)
1 medium green pepper, chopped (1 cup)
1 medium onion, finely chopped (1/2 cup)
2 medium tomatoes, cut into fourths
1/4 cup vegetable oil
1 1/2 tsp salt
1/4 tsp pepper
2 cloves garlic, finely chopped
Wash eggplant and peel (if desired). Cut in half inch cubes. Boil 5-8 minutes or until tender.
Wash zucchini. Remove stem and blossom ends but do not peel. Cut in half inch cubes. Boil 3-6 minutes.
Cook eggplant, zucchini and remaining ingredients in 12" skillet over medium heat for 10-15 minutes, stirring occasionally, until zucchini is tender.
Serve over rice.
