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 BBS: The GWE BBS
Date: Fri Nov (11 19)              Number: 89
From: MARGARET HOBBIE #29 @9443    Refer#: NONE
  To:                               Recvd: YES 
Subj: Ratouille (sp?)                Conf: (37) Home Cooki
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Rattatouille (Italian vegetable stew)

1-1/2 lbs. Zucchini
1 medium Eggplant
2 medium green or red bell peppers
2 medium onions
1-1/2 lbs. fresh pear tomatoes (or - large can of canned tomatoes)
2 cloves garlic minced
1/4 cup fresh sweet basil leaves (or - 2 teaspoons dried basil)
1 bay leaf
salt and pepper to taste

If you're using the fresh tomatoes, scald them with boiling water and
remove the skins. Peel the eggplant and cut into bite-sized chunks. Cut
the zucchini, peppers and onions into similar sized chunks. If you're
using the fresh basil, remove the leaves from their stems and chop
coarsely.

Layer the vegetables into a large dutch oven or stew pot with the
tomatoes on the bottom. Add the garlic, basil leaves and bay leaf. Cook
over medium to low heat for 1 to 1-1/2 hours, until the vegetables are
soft and have put out lots of juice. Add the salt and pepper at the
last, after the vegetables are cooked.

This is a hearty side dish or a good vegetarian main dish if you top it
with melted Swiss cheese.