*  Exported from  MasterCook  *
                          Ratatouille--Version #1
 Recipe By     : The Busy Person’s Guide to Preserving Food, Janet Chadwick
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Busy Person’s Guide...           1998 Tried & True
                 Eggplant                         Sent To:  Fabfood
                 Traditional French Canadian      Zucchini
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6      Tbsps         Olive Oil
    3                    Onions -- Coarsely Chopped
    4      Cloves        Garlic -- Minced
    2      Medium        Eggplants (Or Large Size) -- Peeled & Cubed
    2                    Green Peppers -- Diced
    2                    Red Peppers -- Diced
    8      Medium        Zucchini -- Sliced
    6                    Tomatoes (Or 1-28 Oz Can) -- Chopped
    6      Oz            Tomato Paste (1 Small Can)
    1      Cup           Water
    1      Cup           Fresh Parsley -- Chopped
    1      Cup           Fresh Basil -- Chopped
                         Salt And Pepper -- To Taste
 In a large dutch oven, heat oil.  Add onions, garlic, eggplant and peppers and 
 sauté until the vegetables are limp, about 8 minutes.  Stir in zucchini, tomatoe
 s, tomato paste and water.  Heat to boiling.  Reduce heat to medium, cover, and
  cook for 15 minutes.  Add herbs, salt and pepper to taste.  Continue cooking--
 uncovered for about 10 more minutes.  Cool for 1 hour, stirring often.  Package
  in meal-sized portions leaving 1-inch headspace.  10 - 12 Servings.  Freeze.
 Source:  The Busy Person’s Guide to Preserving Food, Janet Bachand Chadwick,m S
 torey Publishing.
 Sherilyn’s notes:  I ended up with a much larger recipe--24 servings.  I used f
 resh large tomatoes and I increased the peppers (green and red--1 additional ea
 ch), I also increased the onions and garlic.  I added dried basil in addition t
 o the fresh basil.  I also sliced the zucchini quite thick--probably will slice
  zucchini a bit thinner next time.  I also will increase tomato paste and water
  with next batch.  Although I followed the general idea for cooking method, I s
 immered the ratatouille for approximately 1 hour because of the increased veget
 ables.  (September, 1998)
 This is a traditional French Canadian dish that is served as a side dish with m
 Sherilyn Palmer dojspalm@sprint.ca
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 NOTES : For a quick supper, serve ratatouille over rice or pasta, topped with g
 rated cheese and a fresh salad on the side.