MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Ratatouille
Categories: Stews
Yield: 4 Servings

1 md Onion; chopped
2 md Bell peppers; in strips or
-cubes
2 sm Zucchini; cubed -OR-
1 md Zucchini; cubed; or summer
-squash, or a combination
1 sm Eggplant; cubed
4 cl Garlic; crushed
2 md Tomatoes; in chunks
1 Bay leaf
1 ts Basil
1 ts Marjoram
1/2 ts Oregano
1 ds Ground rosemary
3 tb Burgundy; (or dry, red wine
-of your choice)
1/2 c Tomato juice
2 tb Tomato paste
2 ts Salt; (approximately)
1/4 c Olive oil
Fresh parsley; chopped

MMMMM--------------------------GARNISH-------------------------------
French bread
Cheese; grated
Black olives

Preparation time: 35-40 minutes

Heat olive oil in large, heavy cooking pot. Crush the garlic into the
oil. Add bay leaf and onion; salt lightly. Saute over medium heat
until onion begins to turn transparent. Add eggplant, wine, and
tomato juice. Add herbs. Stir to mix well, then cover and simmer
10-15 minutes over low heat. When eggplant is tender enough to be
easily pricked by a fork, add zucchini and peppers. Cover and simmer
10 minutes. Add salt and pepper, tomatoes, and tomato paste. Mix
well. Continue to stew until all vegetables are tender. (How tender
is Tender? Do a taste test and decide what seems right to you.)

Just before serving, mix in the fresh parsley.

Serve on a bed of rice, or in a bowl, accompanied by some good French
bread. Top with grated cheese and chopped black olives.

Recipe by Moosewood Cookbook

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