atatouille
atatouilleDice eggplant into 1-inch cubes and slice zucchini into 1/2-inch rounds. Chop onion coarsely and cut green pepper into squares. Use a heavy-bottomed saucepan with a lid. Saute the onion, garlic, and green pepper until they are soft; stir in the eggplant and zucchini and saute a few minutes more. Add tomato and seasonings. Cover and simmer gently for about 30 minutes or until all the vegetables are well cooked. Uncover and turn the heat up to evaporate some of the liquid. Serves 6 to 8.
Source: Laurel's Kitchen
Mom is the one who introduced us to Ratatouille. This is another one of those recipes that has several variations depending on what you have. DLL |
Roast, peal, and seed the chili peppers. Layer them alternately with the grated cheese in a deep, buttered 1 1/2 quart casserole dish. Mix the beaten eggs, butter, salt, pepper, and cumin powder. Pour this mixture over the peppers and cheese. Bake 35 to 40 minutes at 350 degrees. Serves 4 to 6
Source: The Deaf Smith Country Cookbook
Variations - I have used canned green chilies for this recipe and for a little extra zing I sometimes use a can of Ro-tel tomatoes and green chilies. Sometimes I use one can of green chilies and one can of Ro-tel. I also add chopped black olives on occasion. To make it simple, I often add all the ingredients together, mix it up and pour into the baking pan. All variations have turned out very well. - DLL |
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