*  Exported from  MasterCook  *

                         Ratatouille--Version #2

Recipe By     : Gourmet June (1991)
Serving Size  : 1    Preparation Time :0:00
Categories    : Eggplant                         Zucchini

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    onion -- sliced thin
   2                    garlic cloves -- minced
   5      Tablespoons   olive oil
     3/4  Pound         eggplant-peeled -- 1/2-inch pieces
   1      Small         zucchini -- cut in thin slices
   1                    red bell pepper -- chopped
     3/4  Pound         small ripe tomatoes -- chopped coarse
     1/4  Teaspoon      dried oregano -- crumbled
     1/4  Teaspoon      dried thyme -- crumbled
     1/8  Teaspoon      ground coriander
     1/4  Teaspoon      fennel seeds
     3/4  Teaspoon      salt
     1/2  Cup           shredded fresh basil leaves

3/4 lb eggplant - 3 cups.  In a large skillet cook the onion and the garlic in 
2 tablespoons of the oil over moderately low heat, stirring occasionally, until
 the onion is softened.  Add the remaining 3 tablespoons oil and heat it over m
oderately high heat
until it is hot but not smoking. Add the eggplant and cook the mixture, stirrin
g occasionally, for 8 minutes, or until the eggplant is softened. Stir in the z
ucchini and the bell pepper and cook the mixture over the moderate heat, stirri
ng occasionally, for 5 to 7 minutes, or until the vegetables are tender. Stir i
n the oregano, the thyme, the coriander, the fennel seeds, the salt, and pepper
 to taste and cook the mixture, stirring, for 1 minute. Stir in the basil and c
ombine the mixture well. The ratatouille may be made 1 day in advance, kept cov
ered and chilled, and reheated before serving.  Serves 4. 

Ratatouille -A popular dish from the French region of Provence that combines eg
gplant, tomatoes, onions, bell peppers, zucchini, garlic and herbs, all simmere
d in olive oil. The vegetables can vary according to the cook. They can be cook
ed together, or cooked separately and then combined and heated briefly together
. Ratatouille can be served hot, cold or at room temperature, either as a side 
dish or as an appetizer with bread or crackers.

Formatted:  Sherilyn Palmer dojspalm@sprint.ca

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