home *** CD-ROM | disk | FTP | other *** search
- Newsgroups: rec.food.veg.cooking,rec.food.recipes,rec.food.veg
- From: eastman@solstice.jpl.nasa.gov (eastman)
- Subject: VEGAN: Ratatouille for Two
- Message-ID: <2p3imq$b0s@solstice.jpl.nasa.gov>
- Organization: Jet Propulsion Laboratory, Pasadena CA
- Date: Wed, 20 Apr 1994 16:40:21 GMT
- Archive-Name: vegan/ratatouille-3
-
- RATATOUILLE FOR TWO
-
-
- 2 to 3 Tablespoons olive oil
- 1 small onion, cut in slivers
- 1 clove garlic, minced
- 1 Japanese eggplant sliced 1/2 inch thick
- 1 medium zucchini sliced 1/2 inch thick
- 1/2 medium sweet red, green or yellow pepper cut in slivers
- 1/2 cup sliced mushrooms
- 1 medium tomato diced
- 1 Tablespoon minced parsley
- 1/2 teaspoon dried leaf basil
- salt
- freshly ground pepper
-
- Het a 10-inch skillet over medium heat. Add 2 Tablespoons olive oil,
- onion, garlic, eggplant, zucchini, sweet pepper and mushrooms. Saute
- until onion is translucent adding more oil if necessary. Add tomato,
- parsley, basil and season to taste with salt and pepper.
-
- Cover and simmer 10 to 15 minutes. Remove cover, bring to slow boil
- and cook until juices evaporate and oil reappears in bottom of pan.
- Serve hot, at room temperature or cold. Makes 2 servings.
-
-
-
-
-