Sprinkled with Herbes de Provence, a freshly made ratatouille, plump with freshly sliced garden zucchini and tomatoes, sings with the flavor of summer. Provenal cuisine is known as the cuisine of the sun ("La Cuisine du Soleil").
Photo by Sue Ade/Morris News Ser
1/4 cup olive oil
1 large eggplant, cut into
1/2 -inch cubes
1 large onion, chopped
5 cloves garlic, minced
3 medium zucchini, diced
1/2 medium green pepper,
1/2medium red pepper, diced
1 8-ounce can tomato sauce
1 tablespoon tomato paste
1 tablespoon red wine vinegar
1 tablespoon dried Herbes de
Dash ground black pepper
6 small Italian plum tomatoes,
2 medium zucchini, sliced
Olive oil cooking spray
Preheat oven to 350 degrees. Heat oil in a heavy 12-inch skillet over medium heat. Add the eggplant, onion and garlic.
Cook and stir for 5 minutes, being careful not to let garlic burn.
Add the zucchini and green and red peppers and cook until tender. Add tomato sauce, tomato paste, vinegar, Herbes de Provence and pepper.
Cook for 5 minutes more.
Place mixture into a large casserole dish that has been lightly sprayed with olive oil cooking spray.
Arrange the tomato and zucchini slices in a circular fashion to cover the eggplant. Lightly spray tops of tomatoes and zucchini with cooking spray.
Bake for 30 minutes or until heated through. Serves 8.
Kitchen Ade Note: This dish may be served at room temperature, or even cold.
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