Monday, August 27, 2012

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!

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