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Ratatouille
2 medium eggplant, peeled, sliced and cut into strips
1 large onion, sliced and quartered
4 medium zucchini, cubed
4-5 large, ripe, flavorful tomatoes
1 lb. roma tomatoes, cut into eighths
1/4 pound mushrooms, sliced
8-10 cloves garlic, minced
1 bunch fresh basil, minced
1/2 bunch fresh italian parsley, minced
black pepper to taste
red wine
olive oil
Heat a dutch oven over a medium flame, add a small splash of oil,
and sautee the garlic and onion for a few minutes; add the zucchini
and mushrooms, sautee for a few minutes; add the eggplant, keep
stirring for a while, then add a splash of red wine. cook covered
for about 10 minutes, stirring occasionally; then add the tomatoes,
herbs, and pepper. continue to stir every few minutes; this will
become very soupy as the liquid from the eggplant and the tomatoes
comes out. cook uncovered for a while until much of the excess
liquid boils off, then reduce to low and cover, stirring once in
a while, for about an hour.
Serve in bowls with an optional garnish of fresh grated romano
cheese, tossed greens with vinagrette, and a crusty, heavy peasant
bread. Reheats wonderfully. Serves 8.
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Ratatouille 05