Ratatouille
1/4 c. oil
2 cloves garlic, chopped
4 onions, thinly slices
3 green peppers, cut in strips
1 eggplant, diced
4 zucchini, cubed
4 or 5 fresh tomatoes, peeled or 1 large can, drained
2 tsp. salt
1/2 tsp. pepper
1/2 tsp. oregano
1/2 tsp. dill
1/4 c. lemon juice
Heat oil until a haze forms. Saute onions and garlic until golden brown, then add pepper strips, eggplant, and squash. Continue cooking for about 5 minutes, stirring occasionally. Put in tomatoes, salt, pepper, oregano, and dill. Cover and cook slowly for about 45 minutes, stirring occasionally. Uncover and continue cooking for about 15-20 minutes to allow excess liquid to evaporate. Sprinkle on lemon juice. Yields 2 quarts.
1/4 c. oil
2 cloves garlic, chopped
4 onions, thinly slices
3 green peppers, cut in strips
1 eggplant, diced
4 zucchini, cubed
4 or 5 fresh tomatoes, peeled or 1 large can, drained
2 tsp. salt
1/2 tsp. pepper
1/2 tsp. oregano
1/2 tsp. dill
1/4 c. lemon juice
Heat oil until a haze forms. Saute onions and garlic until golden brown, then add pepper strips, eggplant, and squash. Continue cooking for about 5 minutes, stirring occasionally. Put in tomatoes, salt, pepper, oregano, and dill. Cover and cook slowly for about 45 minutes, stirring occasionally. Uncover and continue cooking for about 15-20 minutes to allow excess liquid to evaporate. Sprinkle on lemon juice. Yields 2 quarts.