Ratatouille

main

Ratatouille — front of the card
front
Ratatouille — back of the card
back

25 min active · 1 hr 15 min total · 6 main course servings (times estimated)

Ingredients

  • 2 medium-size eggplants, peeled
  • 1 large green pepper
  • 1 very large onion
  • 1 cup sliced mushrooms
  • 2 cups peeled tomatoes with juice (fresh or canned)
  • 2–3 zucchini
  • 3 cloves garlic, crushed
  • ¼–½ teaspoon dried oregano
  • 1 large bay leaf
  • Salt to taste
  • ¼ cup oil (olive or vegetable) + more as needed

Steps

  1. Slice all vegetables thin.
  2. Heat the oil in a large pot. Add the onions, mushrooms, and green pepper; allow them to wilt.
  3. Add the eggplant gradually, stirring to coat with the oil.
  4. Similarly, add the zucchini gradually and stir to coat with the oil.
  5. Add the tomatoes (with their juice) and all seasonings (garlic, oregano, bay leaf, and salt).
  6. Cover tightly and cook over low heat until tender, stirring frequently.