Description:

One pan eggplant and vegetable dish

Source:

Sue Moscaritolo

Serves/Makes:6

Ingredients

• 3 tbsp (45 ml) Olive Oil
• 1 lb (.5 kg). hamburger (optional)
• 1 large onion, thinly sliced
• 2 cloves garlic, chopped
• (Please read directions before cutting up all vegetables)
• 1 lb (.5 kg). eggplant, pared and julienne strips
• 2 green bell or italian cooking peppers, julienne strips
• 2 cups (475 ml) (1 lb (.5 kg). can) tomatoes, sliced, or 5 ripe tomatoes peeled and sliced
• 2 medium zucchini, julienned
• 2 tsp (10 ml). sugar
• 3/4 tsp (4 ml). basil, dried and crushed
• 1/2 tsp (2 ml). salt
• Dash black pepper
• 2 tbsp (30 ml) snipped parsley or 2 tsp (10 ml). dried
• Paprika to taste
• Curry powder to taste

Preparation

• Heat oil in 4 quarts (3775 ml) saucepan.
• Add onion and garlic, saute until onion is transparent.
• If using hamburger, fry now and drain.
• Wash peppers and cut-up. Saute peppers until tender.
• Wash zucchini, eggplant and tomatos.
• Prepare and add them each one at a time, and continue cooking; stirring after each ingredient.
• Cover pan and simmer for 15 minutes, slowly, stirring occasionally.
• Add sugar, basil, salt, pepper while putting tomatoes in pot.
• Add paprika and curry powder to taste.
• Serve in bowls, as ratatoule is liquidy.

Comments

This is a combination of a couple of recipes and during Lent we leave out the hamburger. It is great with and without the hamburger.