 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
Perhaps this post has just a little to do with the fact that I saw the movie Ratatouille over the weekend. I don't recall where on the web I found this version.. Ingredients:
2 (1 pound) eggplants, cubed |
1 3/4 teaspoons plus 3/4 teaspoon salt, divided |
2 1/2 pounds peeled tomatoes or 42 ounces diced tomatoes |
5 cloves garlic, crushed and minced |
1/2 teaspoon black pepper |
1/3 cup loosely packed flat-leaf parsley, chopped |
1 1/2 pounds white onions, thinly sliced |
3 bell peppers (colors of your choosing) cored, seeded and chopped |
2 pounds zucchini, cur lengthwise and then into 1/2 slices |
1/3 cup dry white wine |
Directions:
1. Place a single layer of paper towels on two large plates.
2. Place cubed eggplant onto the plates.
3. Sprinkle with 1 3/4 teaspoon salt and allow to sit for 20 minutes.
4. In large saucepan cook tomatoes, garlic, black pepper, basil and parsley, uncovered over medium heat.
5. In large skillet saute the onion and bell pepper in a small amount of olive oil over medium high heat for 10 minutes, stirring occasionally, until very lightly browned.
6. Remove skillet from heat and transfer vegetables to the tomato mixture.
7. Pat the eggplant dry with a fresh paper towel and add it, along with the zucchini, to the tomato mixture.
8. Cover the pot and cook stew over low medium heat for 45 minutes OR until vegetables are tender.
9. Add the wine and 3/4 teaspoon salt and cook an additional 5 minutes.
|
|