Ratatouille for Pizza, Pasta, or Potatoes
Ratatouille, a sweet Italian mixture of vegetables and sauce will become one of your family's favorites.
Serves: Serves: 8
- 1/4 cup vegetable broth
- 1 1/2 cups chopped onions
- 1 teaspoon minced garlic
- 1 large eggplant, cut into 1/2-inch cubes
- 2 medium zucchinis, sliced 1/4-inch thick
- 1 medium yellow squash, sliced 1/4-inch thick
- 2 large bell peppers, cut into thin strips
- 1 tablespoon sugar
- 1 1/2 tablespoons Italian seasoning
- 28-ounce can diced tomatoes, undrained
- 1/4 cup dried parsley
- Pepper to taste
- Spray large nonstick skillet with cooking spray; add vegetable broth and heat over medium-high heat.
- Add onions and garlic; cook, stirring occasionally, until softened, about 5 minutes.
- Stir in eggplant, zucchinis, yellow squash, bell peppers, sugar, Italian seasoning and tomatoes with juice.
- Bring to a boil over high heat; reduce heat to low, cover and simmer 25 to 30 minutes. Stir in parsley and pepper.
- Cool to room temperature and freeze in freezer-safe containers for up to 3 months.
- Ratatouille can be thawed in refrigerator overnight or in microwave on Low. Reheat in microwave or on stovetop over medium heat, stirring frequently.
- Ratatouille can be served hot or cold. It can be served as a side dish or as topping for cooked pasta or baked potatoes, or baked on a pre-made pizza crust for 12 to 15 minutes in 400F oven.
Excerpted from Cook Once, Eat for a Week by Jyl Steinback. Copyright © 2003 by Family Fit Lifestyle, an Arizona Corporation.To order this book go to Amazon.