ratatouille

I missed that animated movie from a few years back that brought ratatouille back to our dinner plates, but it is still on my mind. So delicious and can be eaten hot or cold; as an appetizer or as a lunch; and so many veggies (and tomatoes, my favorite!!!). I like to eat this as a dip with some homemade bread. It takes awhile to cook, so start early otherwise you'll eat most of your bread before the ratatouille is ready!

ratatouille

1/3 c. olive oil

2+ garlic cloves, chopped

1 onion, sliced

2 zucchini, sliced

1 eggplant, peeled and chopped

3 T. flour

2 green peppers, seeded & sliced

5 ripe tomatoes, peeled and sliced

red wine, optional

salt and pepper

1 T. capers

1. Heat oil in a large skillet. Add the onion and saute until transparent. Flour the sliced/chopped zucchini and eggplant. Add garlic to onions and saute for about 30 seconds.

2. Add squash, eggplant, and green peppers to skillet. Cover and cook slowly for about 1 hour.

3. Add the tomatoes and red wine. Simmer, uncovered, until the mixture is thick (may take more than an hour). Season with salt and pepper. Add capers during last fifteen minutes of cooking. Serve hot or cold with fresh bread.