Savory ratatouille

---------- Recipe via Meal-Master (tm) v8.04
  
       Title: Savory Ratatouille
  Categories: Salads, Vegetables
       Yield: 6 servings
  
  
         6    tomatoes
       1/4 c  olive oil
         1 md onion flakes -- sliced
         2    garlic cloves -- minced
         1 TB fresh parsley -- chopped
         1    eggplant -- 1-inch slices
         2    zucchini -- sliced
         1    red bell pepper
         3 TB wine vinegar
         2 TB fresh parsley -- chopped
   :          black pepper
   
   * Instead of parsley for garnish, use basil or oregano
   (fresh) if you prefer. Prepare vegetables before
   beginning recipe.
   
   Slice onion, cut garlic into slivers or mince, chop
   parsley, cut eggplant into 1-inch rounds, cut zucchini
   into 1/4-inch rounds, seed and chop red pepper. Blanch
   tomatoes by placing in boiling water for 10 seconds.
   Drain, and when cool enough to handle, peel, seed and
   chop. Reserve juice from tomatoes.
   
   1. Heat oil in a deep, heavy saucepan. Add onion,
   garlic and 1 tablespoon parsley. Saute about 3 minutes
   or until onion is soft. Add eggplant, zucchini and red
   sweet pepper and mix well. 2. Cover pan and simmer
   over low heat until the vegetables are tender; about
   30-35 minutes. Add tomatoes with the juice, stir well,
   cover again and simmer 10 minute more. 3. Remove from
   heat and let stand, covered, for 10 minutes. 4. Add
   wine vinegar and black pepper to taste. Stir well.
   
   Place into serving dish and garnish with fresh
   parsley, basil or oregano. Serve warm or at room
   temperature.
   
   Recipe By     : Jo Anne Merrill
  
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