*  Exported from  MasterCook  *
 
                                RATATOUILLE
 
 Recipe By     : The KitchenAid Cookbook
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    eggplant, trimmed
    2      teaspoons     salt
    2      medium        zucchini, trimmed
    3                    onions, halved lengthwise
    2                    green peppers, halved and seeded
      1/3  cup           olive oil
    2      cloves        garlic, minced
    4      large         tomatoes, peeled, seeded and diced
      1/4  cup           chooped fresh parsley
    1                    bay leaf
      1/4  teaspoon      oregano
      1/4  teaspoon      basil
      1/4  teaspoon      pepper
 
 Cut eggplant lengthwise into quarters.  Cut each quarter crosswise into
 1/4-inch slices.  Sprinkle with salt and let stand 30 minutes.  Rinse,
 drain, and pat eggplant dry with paper towel.
 
 Assemble and attach rotor slicer/shredder using thick slicer cone (no 3).
 Turn to speed 4 and slice zucchini, onions, and green pepper, keeping each
 separate.
 
 Heat olive oil in large 5-quart pot over medium heat.  Add onions, green
 pepper, and garlic and saute 10 minutes.  Add eggplant and zucchini; mix
 gently, reduce heat, cover and simmer 20 minutes.
 
 Add tomatoes, parsley, bay leaf, oregano, basil, and pepper.  Cover and
 simmer 30 minutes.  Remove cover and simmer 15 minutes to absorb excess
 liquid.  Serve hot or cold.
 
 Yield: 6 to 8 servings.
 
 typed by KCODY63@worldnet.att.net
 
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