*  Exported from  MasterCook  *

                         Ratatouille--Version #1

Recipe By     : The Busy Person's Guide to Preserving Food, Janet Chadwick
Serving Size  : 10   Preparation Time :0:00
Categories    : Busy Person's Guide...           1998 Tried & True
                Eggplant                         Sent To:  Fabfood
                Traditional French Canadian      Zucchini

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      tb            Olive oil
   3                    Onions -- coarsely chopped
   4      cl            Garlic -- minced
   2                    Eggplants -- peeled & cubed
   2                    Green peppers -- diced
   2                    Red peppers -- diced
   8      md            Zucchini -- sliced
   6                    Tomatoes -- chopped -OR-
  28      oz            Can tomatoes -- chopped
   6      oz            Can tomato paste
   1      c             Water
   1      c             Fresh parsley -- chopped
   1      c             Fresh basil -- chopped
                        Salt and pepper -- to taste

In a large dutch oven, heat oil.  Add onions, garlic, eggplant and
peppers and sauté until the vegetables are limp, about 8 minutes.
Stir in zucchini, tomatoes, tomato paste and water.  Heat to boiling.
Reduce heat to medium, cover, and cook for 15 minutes.  Add herbs,
salt and pepper to taste.  Continue cooking--uncovered for about
10 more minutes.  Cool for 1 hour, stirring often.  Package in
meal-sized portions leaving 1-inch headspace.

10 - 12 Servings.

Freeze.

Source: The Busy Person's Guide to Preserving Food,
by Janet Bachand Chadwick, Storey Publishing.

Sherilyn's notes:

I ended up with a much larger recipe--24 servings.  I used fresh
large tomatoes and I increased the peppers (green and red--1
additional each), I also increased the onions and garlic.  I added
dried basil in addition to the fresh basil.  I also sliced the
zucchini quite thick--probably will slice zucchini a bit thinner next
time.  I also will increase tomato paste and water with next batch.
Although I followed the general idea for cooking method, I simmered
the ratatouille for approximately 1 hour because of the increased
vegetables.  (September, 1998)

This is a traditional French Canadian dish that is served as a side
dish with meals.

Sherilyn Palmer dojspalm@sprint.ca

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NOTES: For a quick supper, serve ratatouille over rice or pasta,
topped with grated cheese and a fresh salad on the side.