Ratatouile

A great healthy vegetable stew!

I first had this Mediterranean vegetable stew when my cousin, Gary Whitaker, made it for me. I had never heard of it at the time but shortly after that I began to notice it on the menus of restaurants. I love it for the nutrition packed goodness but also the flavors are fabulous! I plan to make it again as soon as I visit the organic produce market. I can't wait!

Ingredients & Preparation

You will need

1 medium onion, chopped 2 medium bell peppers, cut in strips 2 small zucchini, diced 1 small eggplant, diced 4 cloves garlic, crushed 2 medium tomatoes, cut in chunks 1 bay leaf 1tsp dried basil 1tsp dried marjoram 1/2tsp dried oregano 1/2tsp ground rosemary 3tbsp burgundy or dry red wine 1/2 cup tomato juice 2tbsp tomato paste 2tsp salt black pepper to taste 1/4 cup olive oil fresh parsley, chopped Serves:  4 to 6 Preparation Time:  15 Minutes Cooking Time:  25 to 35 Minutes

Step 1: Prepare vegetables

 Heat olive oil in a large, heavy pot. Add the garlic, onion, bay leaf and salt. Sauté over medium heat until onion is opaque. Add eggplant, wine and tomato juice. Season with remaining herbs. Stir to mix well then cover and simmer over low heat 10 to 15 minutes. When eggplant is tender add zucchini and peppers. Cover and simmer another 10 minutes. Add salt, black pepper, tomatoes and tomato paste and combine well. Continue to cook over low heat until all vegetables are tender. Add the parsley before serving.

If desired, top with freshly grated parmigiana-reggiano and sliced black olives. Serve with good crusty bread.

Ratatouille may be served over rice or pasta