Ratatouille *recipe* (vegan)

[Guest guest]

Tonight's dinner...I searched many ratatouille recipes, as there are

thousands out there. I finally came up with my own that is a

conglomeration of all of them. I used red and yellow peppers for a

milder flavor than the green peppers. I substituted yellow squash for

half of the zuchini. I also subbed Italian seasoning for the

traditional herbs. It seems every cook out there has their own

version of ratatouille. This is probably why it is loved so much, you

can literally do anything with it and it will still be fabulous.

So...enough blabber, lets eat!!!

Enjoy!, Stephanie

 

Stephanie's Not So Classic Ratatouille

 

Ingredients:

4 large fresh tomatoes

1 large eggplant

2 med-large zuchini

2 med-large yellow squash

1 red pepper

1 yellow pepper

1 large onion

8 cloves garlic

Italian seasoning (I just poured a bunch in, if I had to,I would

guess, 5-6 tablespoons)

1 tablespoon Salt

2 tablespoons coarse ground black pepper

Olive oil

1 small can tomato paste

Directions:

 

*Heat a large cooking pot with thick bottom over med heat, put in

plenty olive oil. (I used about 1/2 inch)

*Chop the onion, put it into the pot and cook until it's translucent

*Chop and add the garlic. (I used minced garlic from a jar)

*Wash the bell peppers, cut into small strips, and stir it in.

*Wash the tomatoes, chop them up in big chunks, and throw them in (no

peeling) and stir in well.

*Add the Italian seasoning, salt and pepper.

* Add tomato paste at this time.

*Cut the eggplant and the zucchini into big chunks, then throw them

into the pot. Then they need to be stirred down frequently until

they've merged with the rest of the ingredients.

*Cover, reduce heat to medium-low

*Let it go!!!

*Serve with a nice big French baguette, enough to " sop " up all the

flavor of this meal!

*You can cook it all day for that evenings dinner or you can cook it

for about 4 hours, refrigerate overnight and eat the next day either

heated or cold...this is a very forgiving recipe so feel free to

add,delete or play with however you like! Anyway you do it....It's

SUPER YUMMY!!!

[Guest guest]

Hey Stephanie,

 

This sounds very much like my French grandmother's ratatouille The basic

principle is

that you make it with whatever you have a) growing in your garden, or b) what

you have on

hand. The Italian seasonings are pretty much the same ones that she would

measure out and

add to her ratatouille (although, she would go with fresh because they were in

her garden).

 

In our house, we serve this with rice (I prefer brown - it seems to soak up the

sauce

better than white).

 

Don't forget a nice cabernet sauvignon with your ratatouille

Cheers!

Denise Gontard Cartwright

 

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From : Stephanie[stargazerlily72]

Sent : 10/1/2007 1:03:17 PM

To :

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Subject : RE: Ratatouille *recipe* (vegan)