Tuesday, March 9, 2010

Ratatouille

eggplant
tomato
zucchini
garlic cloves
olive oil
salt
pepper
parmesan cheese
(salami)








Arrange thinly sliced eggplant, tomato and zucchini in a deep casserole dish in alternating layers. Add crushed garlic cloves between occasional layers; sprinkle with olive oil and season with salt and pepper. Ratatouille is a traditional peasant dish...which would typically be all vegetarian. Or...you can slip in a layer of salami somewhere in the middle. SLOW cook at a LOW temp (250°) for 2 to 2 1/2 hours. Grate parmesan cheese over the top for the last 15 minutes.

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