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.

MELLOW  1) adj. of soil: having a soft and loamy consistency   2) adj. of fruit: tender and sweet because of ripeness