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.
Go on to Plant
Based Solutions For Feeding The World by [email protected]
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