Page 145 - 201415_TOH_Cookbook
P. 145
FARMERS’ MARKET
RATATOUILLE
MASSACHUSETTS DEPARTMENT OF AGRICULTURAL RESOURCES
INGREDIENTS
PREPARATION
1. Heat the oil in a large nonsick sauté pan over medium-high heat. Sir in the onion and pepper and cook, sirring oten, unil sot, 10 minutes. Add the garlic and cook for 1 more minute.
2. Sir in the eggplant and zucchini. Lower the heat to medium, cover the pan and cook for 10 minutes or unil the vegetables are sot.
3. Sir in the tomatoes and basil and cook 5 more minutes. Season with salt and pepper. Top with a sprin- kling of cheese and serve with crusty bread on the side.
Serves 4 to 6
2 tablespoons olive oil 1 small red onion, chopped
1 red bell pepper, stemmed, seeded and chopped
2 garlic cloves, chopped
1 small eggplant, cut into 1/2-inch cubes
1 small zucchini, sliced into half moons
2 plum tomatoes, chopped 2 tablespoons fresh basil, chopped Salt Ground black pepper Grated Parmesan cheese Crusty bread, for serving
Taste of Home – Page 131
