Dorothy’s Ratatouille

This dish can be served as a side dish on a bed of (brown) rice or as a main dish in a bowl, accompanied by some good french bread.

Ingredients:

4 to 6 servings
I medium onion, chopped
2 medium bell peppers in strips or cubes
2 small or 1 medium, zucchini cubed (or summer squash, or a combination)
1 small eggplant, cubed
4 or 5 cloves crushed garlic
2 medium tomatoes in chunks or 12 ounces chopped tomato from a container
1 or 2 bay leaves
1 teaspoon each: basil, marjoram
1/2 teaspoon oregano
dash of ground rosemary
* 3 Tablespoons burgundy (or a dry, red wine of your choice)
1/2 cup tomato juice
2 tablespoons tomato paste
2 teaspoons salt (approximately)
black pepper to taste
1/4 grapeseed oil
*freshly chopped parsley

Instructions:

Heat grapeseed oil in a large, heavy cooking pot. Crush the garlic into the oil. Add the bay leaves, onion, and salt lightly. Saute over a medium heat until onions are translucent. Add the eggplant, wine, tomato juice, and herbs. Stir well. Cover and simmer for 10 to 15 minutes over low heat. When eggplant is tender enough to be easily pricked by a fork, add zucchini and peppers. Cover and simmer for 10 minutes. Add salt and pepper, tomatoes, and tomato paste. Mix ingredients well and continue to cook until all vegetables are tender. Just before serving mix fresh parsley into stew.

Top the stew with grated cheese of your choice, chopped black olives, or even chopped avocado for a twist.

This recipe is adapted from Moosewood Cookbook by Mollie Katzen, 1977.

Contributor: Dorothy Essandoh - Washington Heights