Newsletter - Animal Writes sm
7 November 1999 Issue

The Ranger's Ratatouille
By [email protected]

1 large eggplant, chopped coarsely
2 medium zucchini, chopped coarsely
1 large yellow onion, chopped coarsely (or for fun a mix of onions, small boiler onions, green
onions and red or yellow onion)
1 medium green pepper, chopped coarsely
12 roma tomatoes, yes, chopped coarsely
8 medium garlic cloves, guess what?, yes, chopped coarsely
One dozen or so large pitted black olives cut in half, no not chopped coarsely !
1 tablespoon virgin olive oil
1 tablespoon dried oregano
1 tablespoon dried parsley
1 tablespoon dried basil
1 bay leaf
Juice of one half lemon or 1/2 cup dry white wine

Ratatouille is a rich and hearty eggplant stew that can be served on top of brown rice as a main dish, or as a side dish, as omelet filling or crepe filling. If you plan to use it as a filling you might want to chop the vegetables a bit smaller. As a main dish, I love larger chunks.

Place a Very Large Pot on the stove and add the olive oil, garlic and tomatoes. Turn to a medium setting. As you chop the other vegetables add them to the Pot. Then add herbs and stir until it comes to a medium boil, then cover the Pot and reduce heat to simmer for 45 minutes to an hour. Stir now and then, make sure the vegetables are soft but not mushy. In the last minutes add lemon juice or wine and black olives.

Serves many.

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