Ratatouille Recipe - Cooking Index
Ratatouille Recipe - Cooking Index
| 4 | Onions - sliced (medium) | |
| 4 | Green peppers - seeded/cubed | |
| 1 | Unpeeled eggplant - cubed (small) | |
| 1/2 teaspoon | 2.5ml | Thyme |
| 1 | Zucchini - cubed | |
| 1/2 cup | 46g / 1.6oz | Minced parsley |
| 3 | Garlic cloves - chopped fine | |
| 4 | Tomatoes - peeled/seeded/chop | |
| 1 | Salt - to taste | |
| 1 | Pepper to taste |
Saute sliced onions and green peppers in 1/2 cup of olive oil in a casserole dish until golden brown. Add vegetables and herbs.
Mix gently. Bring remaining olive oil to a boil and pour over vegetables.
Cover casserole tightly and simmer at low heat for 30 minutes. Season with salt and pepper. Serve hot or cold.
This recipe is from Willy Coln, who owns a famous restaurant in Gretna, just across the river from New Orleans.
Source:
Cajun Country Recipes
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