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MomTalk.com November 24, 2017:   The women's magazine for moms about children, family, health, home, fashion, careers, marriage & more


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Ratatouille From the Summer Harvest

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With eggplant, zucchini and tomatoes abounding, it's the perfect time for this rataouille recipe. But, don't feel that you have to be limited by the vegetables specified in the recipe. Virtually any fresh vegetable can be added to this hearty meatless stew.


1 large eggplant cut into 1 inch dice
1 lb zucchini cut into 1/4 inch slices
1 Tbs salt
6 Tbs flour
1/2 cup olive oil (more if needed)
1 large onion, finely chopped
2 green bell peppers, seeded and cut into 1/2 inch strips
4 cloves garlic, finely chopped
2 lbs tomatoes, seeded, cut into 1/2 inch dice
2 Tbs capers, chopped
Salt and freshly ground pepper to taste
1/2 cup chopped parsley
1/4 cup grated Parmesan cheese
3 Tbs chopped fresh basil or 4 tsp dried


Place the eggplant and zucchini in a bowl, sprinkle with salt and toss gently. Allow to stand for 30 minutes and drain off the liquid. Pat dry with paper towels and toss in the flour to coat. Heat some of the olive oil in a heavy skillet over moderate heat until very hot. Add half the eggplant and zucchini and saute until golden. Transfer to a bowl and repeat with the remaining eggplant and zucchini, adding more oil as needed. Saute the onion, bell pepper, and garlic in the remaining oil for about 3 minutes. Add the tomatoes, capers, salt, and pepper, and cook an additional 5 minutes.


Place 1/3 of the tomato mixture in a heatproof 8 to 10 inch casserole and sprinkle with 1/3 of the parsley, cheese, and basil. Top with half the eggplant mixture. Repeat, ending with a layer of the tomato mixture topped with the herbs and cheese. Cover and simmer gently over low heat for 30 to 45 minutes, until most of the liquid has evaporated. Make sure that the heat is low and the dish does not scorch. Serve hot, cold, or at room temperature. Serves 6 to 8.



Reproduced by permission of Worldwide Recipes.
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