posted by RisaG
Garden Ratatouille
Exported from MasterCook *
Recipe By : Adapted from Red Hot Peppers by Jean Andrews
Serving Size : 4 Preparation Time :0:00
Categories : Stews
Amount Measure Ingredient -- Preparation Method
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1 large eggplant
1 (6 inch) zucchini
1/4 cup olive oil
2 onions -- finely chopped
6 ripe plum tomatoes
1 bell pepper -- seeded and chopped
1 fresh jalapeno pepper or serrano pepper -- seeded and chopped
1 clove garlic -- minced
1 tbsp. fresh parsley -- chopped
1 bay leaf
1 tbsp. Worcestershire sauce
Salt and freshly ground black pepper -- to taste
Preheat oven at 375°F.
Coat a baking sheet with cooking spray.
Cut Eggplants into slices and peel them. Place on baking sheet.
Cut ends off zucchini and slice in half horizontally and place on baking sheet.
Cut tomatoes in half lengthwise. Place on baking sheet.
Spray vegetables with cooking spray and sprinkle with salt and pepper.
Roast in oven for 15-20 minutes.
When cool enough to handle, slice zucchini in 1/2 inch slices, cut tomatoes into 3 vertical slices and chop.
Cut eggplant slices into 3 vertical slices each and chop.
Heat oil in a large saucepan over medium heat.
Add onions and cook, stirring, until browned.
Stir in rest of ingredients and simmer until juices are cooked down and mixture is semi-dry.
Allow to cool, then refrigerate.
Serve next day either hot or at room temperature.
Makes 4-6 servings.