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Eggplant Ratatoule
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One pan eggplant and vegetable dish

Sue Moscaritolo


  • 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
  • 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.
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.

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