Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lg Eggplant ( about 1.5 LB's )
1 md Zucchini ( 2" to 3" by about
10 " long ) about 3/4 lb.
1 lg Yellow crookneck squash (
About 3/4 LB's )
1 md Green pepper ( about 4" in
Diameter )
1 md Red pepper ( about 4" in
Diameter )
1 5 5 oz. can V8 Juice ( or
Other vegetable type juice
1 6 oz. can tomato paste
2 ts Chopped garlic
2 c Water
2 tb Each of fresh chopped
Oregano, basil, thyme
(If using dry spice use 1/2
ts Each)

Combine all ingredients in a large pot as you prepare them. Peel
eggplant and dice into 1/2" cubes. Split and quarter zucchini and
yellow crookneck, than dice into 1/2" pieces. Remove tough stem and
seeds for both peppers and dice into 1/2" pieces. Add the water,
tomato paste and V8 Juice and mix well. Add the garlic and the spices
and mix again. Heat pot on medium/high for a few minutes until just
ready to boil. Reduce heat to simmer and cover. Stir periodically to
prevent burning. Cook at least 1 hour, a long simmer enhances the
flavor.

Serve over pasta, rice, potatoes, wheat berries, lettuce, or alone.
Keeps quite well in the icebox. OPTIONAL M**T STYLE USING TVP 1 cup
TVP ( large chunk size ) 1/2 cup boiling water 1/4 cup tamari 1/4 cup
Mirin

Mix TVP, tamari and mirin together in a bowl. Pour boiling water
over it and mix. Let stand about 15 to 20 minutes, mixing several
times. Drain and add to the ratatouille pot about 30 minutes into the
simmer.

Browse by categories