Ratatouille
2 cloves garlic, crushed
1 bay leaf
1/4 cup olive oil
1 medium eggplant, peeled and cubed
3/4 cup tomato juice
3 tablespoons Burgundy or other dry red wine
2 tablespoons tomato paste
1/2 teaspoon dried whole basil
1/2 teaspoon dried marjoram leaves
1/2 teaspoon dried whole oregano
1/2 teaspoon salt
1/8 teaspoon dried whole rosemary, crushed
1/8 teaspoon pepper
2 medium-size green peppers, cut into strips
1 medium zucchini, cubed
2 medium tomatoes, coarsely chopped
2 tablespoons chopped fresh parsley Hot cooked rice Grated Parmesan cheese Sliced black olives
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