Lee's Ratatouille Recipe

This recipe is compliments of one of our market shoppers, Lee - - - thanks Lee!

Ratatouille is French in origin, touille means to toss. And, the ingredients are simply a stewed mix of garden fresh produce, plentiful at the EGFM, including tomatoes, eggplant, peppers, zucchini, onions and garlic. 

There are many variations - here's the recipe from Lee:

2 Tbsp oil

2 Spanish onions roughly chopped

4 tomatoes peeled and quartered

2 unpeeled medium eggplants cut into 3/4-inch dice

2 green peppers seeded and cut into 3/4-inch dice

1/2 pound mushrooms quartered

4 unpeeled zucchini cut into 1/2-inch slices

3 cloves garlic, smashed

1 cup red wine

1 Tbsp paprika

2 tsp salt

Freshly ground pepper

1 tsp basil (optional)

Heat oil in large pot.  Add onions and cook until soft.  Add eggplant,

peppers, mushrooms, zucchini, garlic, wine, paprika salt pepper and

basil.  Simmer slowly, uncovered, 2-3 hours, stirring occasionally.

Check seasoning.  Serve hot with roasted meats or cold with a spoon

of sour cream on top. Enjoy!