E – Z – P – O – T (eggplant – zucchini – peppers – onion – tomatoes)
Here’s how to make a hearty ratatouille. I like heavily seasoned foods so you might prefer less spices. For variety, you can add more or less of certain veggies or add in curry paste, or chicken or pork.
1 eggplant – slice into chunks
5-8 zucchini (3 yellow crookneck and 3 zucchini) slice (as thin or thick as you like)
Garlic – chopped (as much as you can stand)
1 large onion – chopped
4 cups of sliced red, green yellow peppers (Trader Joe’s “Melange a Trois” frozen peppers — I use 2 bags)
EVOO (about 1/4 in. in pan)
1 T. oregano
3 T. Cardamon powder (sold in bulk herbs @ Vit. Cottage)
2 – 15 oz. cans of diced tomatoes
Salt to taste
Add EVOO to large pot—med. heat
Add chopped onion, do not brown — saute until clear
Add eggplant and zucchini — stir it in
Add peppers and garlic – mix it up again
Add oregano, cardamon powder and salt (to taste)
Add contents of 2 = 15 oz. cans of diced tomatoes
Simmer on low heat for 30-40 minutes. Makes 16 – one cup servings.
GOOD NEWS…this dish can be prepared in 20 mins.; simmers for an additional 30-40 minutes…AND……it freezes well.
Thanks for reminding me…it’s been a long time since I’ve done this… Great recipe. I was getting set to make black bean soup…but maybe I’ll do this first!