Serves: 7
Total Calories: 171


1/2 pound eggplant, unpeeled
1/2 pound zucchini, unpeeled
1 teaspoon salt
3 cloves garlic, chopped fine
2 large onions, sliced thin
1/3 cup olive oil
2 green bell peppers, seeded, sliced
6 - 8 ripe tomatoes, or 1 (28-ounce) can tomatoes, drained
3 tablespoons minced fresh parsley
1 teaspoon dry basil, or more
salt and pepper to taste
grated Parmesan cheese and minced parsley for garnish


Cube eggplant and slice zucchini. Toss in a porcelain or stainless steel bowl with salt and let stand 30 minutes; drain. Meanwhile, sauté garlic and onions in oil until soft; add peppers and cook 5 minutes, stirring and tossing. Stir in eggplant and zucchini and cook 5 minutes. Peel tomatoes, cut in wedges, and remove seeds; add to eggplant mixture with herbs. Correct seasoning with salt and pepper. Simmer, covered, 30 minutes, stirring gently every now and then. Serve garnished with Parmesan cheese and more minced parsley.

Note: An electric skillet is ideal for this dish. An enameled or stainless steel skillet may be used, but avoid cast-iron here. Ratatouille may be served cold as well as hot.

Nutritional Facts:

Serves: 7
Total Calories: 171
Calories from Fat: 113

This Ratatouille recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.

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