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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This is an easy dish that can be very versatile. I make a large batch and freeze. For an easy dinner you can defrost the ratatouille and add italian sausage or shrimp, while reheating, and serve over pasta. Or pour a bit over a mild white fish and bake. If you wish to make it vegetarian style then add some feta or parmsean and serve over pasta. The meals you can do with this basic recipe are endless. Ingredients:
5 tablespoons olive oil |
3 garlic cloves, chopped |
1 onion, chopped |
1 green bell pepper, chopped |
1 eggplant, chopped |
1 zucchini, chopped |
6 mushrooms, quartered |
1 teaspoon oregano |
1 teaspoon basil |
1/3 cup red wine |
2 cups canned tomatoes, chopped |
1/2 cup tomato sauce |
salt and pepper |
Directions:
1. In a large pot heat oil. Add garlic, onion, bell pepper, eggplant, zucchini and mushrooms. Saute, uncovered, until vegetables are softened. About 10minutes.
2. Add oregano, basil, salt and pepper. Simmer for 1 minute.
3. Add wine and bring to boil.
4. Add tomatoes and tomato sauce and bring to a simmer. Simmer uncovered over low heat for 30-40minutes.
5. Serve topped with parmsean cheese.
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