February Recipe 1: Ratatouille

Today I made Ratatouille for the first time.  The recipe I used is from the Better Homes and Gardens New Cook Book 

The recipe is very easy and straight forward.  It will definitely become a repeat in our household due to the abundance of veggies.

The most time consuming part was the preparation involved chopping all of the veggies.  I probably spent 15 minutes cleaning and chopping to get everything ready to go.

Kudos to me for using a knife for so much chopping without getting a cut on my hands!

1/2 cup chopped onion
1 clove garlic, minced
1 tablespoon olive oil or vegetable oil
3 cups cubed, peeled eggplant
1 medium zucchini sliced
1 cup chopped tomatoes
3/4 cup chopped green sweet pepper
3 tablespoons dry white wine, chicken broth, or vegetable broth
1/4 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon snipped fresh basil or oregano

In a large skillet cook onion and garlic in hot oil over medium heat until union is tender.  Stir in eggplant, zucchini, tomatoes, sweet pepper, wine, salt, and black pepper.  Bring to boiling;  reduce heat.  Simmer, covered, about 10 minutes or until vegetables are tender.  Uncover and cook about 5 minutes more or until most of the liquid evaporates, stirring occasionally.  Season to taste with additional salt and black pepper.  Stir in basil just before serving.