Harvest Ratatouille

Yummy, yummy, yummy...warm food in my tummy...

I made ratatouille tonight...but a simpler version than the Thomas Keller recipe I posted earlier. I thought perhaps that some people might be a little...intimidated...by copying a famous chef's recipe (although it is PAINFULLY simple)...so I am making a simpler version with a happy autumn name.

Don't bother doubling...just serve with French bread. It is VERY hearty. Enjoy!!



Harvest Ratatouille

1 medium onion, chopped

2 TBS oil

1 medium unpeeled eggplant, cubed

1 medium zucchini, cubed

1/2 of a medium red pepper, chopped

1/2 of a medium yellow pepper, chopped

1 clove garlic, minced (I always add more)

1 can (28 oz.) whole peeled tomatoes, drained, cut up

1/4 cup Sun-dried Tomato salad dressing

1/4 tsp thyme

1/4 tsp salt

grated Parmesan cheese

1. Cook onion in hot oil in a large skillet on medium heat for about 10 minutes or until lightly browned, stirring occasionally. Add eggplant, cook and stir 5 minutes. Add zucchini, peppers, and garlic; cook and stir 5 minutes.

2. Add tomatoes, dressing, thyme, and salt; bring to a boil. Reduce heat and cover. Simmer 30 minutes or until vegetables are tender, stirring occasionally.

3. Serve topped with Parmesan cheese.

courtesy Kraft foods