RatatouilleRatatouille is a classic southern French mixture of cooked vegetables. It is also a delicious, easy way to use eggplant, one of autumn's bounties. Use it as a great side dish or a saucy topping for chicken or pork.3 Tablespoons Olive Oil
1 medium Onion, coarsely chopped
1 large clove of Garlic, coarsely chopped
3/4 pound Roma Tomatoes, stemmed and coarsely chopped
1/4 pound Eggplant, peeled and cut into 1/2-inch cubes
1/4 pound Zucchini, trimmed and cut into 1/2-inch cubes
1 small Green Bell Pepper, stemmed, seeded and cut into 1/2-inch pieces
1 Tablespoon double-concentrate Tomato Paste
1 teaspoon dried Oregano
1 teaspoon dried Basil
1 teaspoon Sugar
1 teaspoon Salt
In a large saucepan, heat the oil over moderate heat. Add onion and garlic; sauté until tender, about 3 minutes. Add the other vegetables. Sauté them for a few minutes until they begin to exude their juices. Stir in the remaining ingredients. Simmer the sauce until the vegetables are tender-crisp, about 15 minutes. Spoon over whole wheat pasta or baked chicken or pork.
Serves 4–6 – Recipe adapted from Pasta Presto: 100 Fast and Fabulous Pasta Sauces by Norman Kolpas
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