icon-location Denver, CO

Ratatouille (Summer dish when the vegetables are plentiful and over ripe — good hot or cold)

Yields: 6 servings

INGREDIENTS

2 eggplants, sliced and salted to remove the juice
1 ea green, red and yellow pepper, seeds removed, cut in slices
4 unpeeled zucchini 1/2 slices
4 tomato slices, seeds removed, juice drained
1 onion, minced
2 garlic cloves, minced

METHOD

  • Dry the eggplant slices; fry lightly in olive oil and drain on paper towels.
  • In the same skillet add some olive oil and sauté the zucchini; drain and reserve.
  • Cook the minced onion and garlic until soft, but not brown, then add peppers, tomatoes, salt and pepper and bouquet garni.
  • Lay the fried zucchini and eggplant on top.
  • Simmer up the very little juice that is left.

    • 112 E. 8th, Denver, CO, 80203
    303-863-8094