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Ratatouille Provencale (from The Joy of Cooking by Irma Rombauer) - 8 servings
2-1/2 cups Eggplant, diced
1/3+ cup olive oil
3/4 cup thinly sliced onions
2 cloves garlic
1/2 cup whole pitted black olives
3 julienned green peppers, seeds and membrane removed
3 cups zucchini in 1/2-inch slices
2 cups tomatoes, roughly diced
1/2 t. oregano or 2 t. chopped fresh basil
Sour cream for a garnish
1 In a deep skillet, on medium heat, add olive oil and onions and garlic. Saute until golden.
2 Add olives, green peppers, zucchini, tomatoes, and eggplant. Sprinkle with a little more olive oil.
3 Add oregano or basil, and simmer covered over very low heat about 45 minutes.
4 Uncover and continue to heat 15 minutes longer to reduce the amount of liquid.
5 Add salt and pepper to taste. Serve hot or cold with sour cream.
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