RATATOUILLE

1/4 cup finely chopped onion
1 clove minced garlic
2 tablespoons olive oil or cooking oil
2 cups cubed peeled eggplant
1 small zucchini
1 small yellow squash
1 cup peeled or chopped tomatoes
1/2 cup chopped green sweet pepper
2 tablespoons dry white wine
1 1/2 tespons snipped fresh basil
1/2 cup shredded Swiss cheese

In a large skillet cook onion and garlic in hot oil until onion is tender. Stir in the vegetables, wine, basil and 1/8 teaspoon salt and 1/8 teaspoon pepper. Bring to boiling. Reduce heat, simmer, covered. 20 minutes or until tender. Uncover, cook 5 to 10 mnutes or until thickened, stirring occasionally. Sprinkle with cheese. Makes 4 servings.


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We prepared this for a small get-together with two of our neighbors. I went to our local high-end grocery store for the freshest zucchini, yellow squash, eggplant and green pepper. There is quite a bit of chopping and peeling and cutting, so I did this with lots of jazz in the background. Give yourself lots of time so that you can cut the vegetables neatly and uniformly. I split the recipe in half and prepared one for the vegetarians among us, and for the carnivores, I cut thickly sliced bacon and sauteed this before adding the onions and garlic.

Best eaten over steamed white rice! After our little dinner, I set aside some of the vegetarian ratatouille for me and then combined the rest for great next day leftovers either cold or re-heated!