August 26th, 2019

Ratatouille, Meatless Monday, Recipe, Vegetarian, Easy, Southern Delaware

My late mother in law, Louise, was a great cook. Many years ago she made a cookbook just for the girls and boys in the family. Every Christmas we would get an insert. She called this cookbook: Recipes, Begged, Borrowed, & Stolen. The Ratatouille is from her cookbook and it is prepared skillet style.

This is one of those dishes that you can prepare year round. But, in the summer vegetables are so beautiful and delicious that it is probably the best time of the year to make it. Those bright colors shine in this recipe.

Some people consider it a stew. Olive oil, garlic and herbs add so much flavor to the Ratatouille.

Following is the recipe. Hope you like it.

RATATOUILLE

1eggplant, peeled and cut into cubes. (I did not peel mine)

3 medium squash – zucchini, sliced

2 large onions – chopped

1 clove garlic – minced

1 large can tomatoes – or several fresh ones ( I used the fresh ones)

1 green pepper – chopped

1 small jar of pimiento, juice included

1/3 cup olive oil

1 1/2 tsp. salt

1/2 tsp. cumin

1/2 tsp. oregano

1/2 tsp. marjoram

1/2 tsp. dill seeds

In olive oil saute onions for a minute or so, and add rest of the vegetables and spices. Stir well and simmer vegetable mixture for as long as you wish, stirring occasionally.

It is good to cook it for a long time to get those veggies to soften, but do not let them stick.

You can eat the Ratatouille as a side dish, main dish, over pasta, over polenta like I did, as an appetizer with crackers. Add a dash of hot sauce for some kick. In other words, make this recipe your own.

You can double the recipe. Enjoy!!