Recipe of the Week
A Healthy Meal To Start The New Year
Tuesday, January 01, 2008
Suzy has been cooking up this recipe for years, thanks to her old friend Shirley who brought it direct from Scotland.
It makes a great light dinner served on rice pilaf.
Don't forget your antioxidants. Serve with a nice glass of red wine!
Shirley's Ratatouille
1 medium onion chopped
1 yellow pepper chopped
1 red pepper chopped
1 small zucchini chopped
1 small eggplant chopped
2 medium tomatos chopped
4 garlic cloves minced
1 bay leaf
1 tsp basil
1 tsp marjoram
1/2 tsp oregano
dash of rosemary
3 Tblsp red wine
1/2 C tomato juice
2 Tblsp tomato puree
2 tsp salt
dash black papper
grated parmesan cheese
chopped black olives
Place 2-3 Tblsp olive oil in a large sautee pan
Add garlic, bay leaf and onion, cook till tender
Add eggplant, wine, tomato juice and all herbs. Cover and simmer 10-15 minutes
When tender add peppers and zucchini. Cover and simmer 10 more minutes
Add salt, pepper, tomato & tomato paste
Cook all till tender
Serve over rice pilaf
Top w/ parmesan cheese and chopped olives
It makes a great light dinner served on rice pilaf.
Don't forget your antioxidants. Serve with a nice glass of red wine!
Shirley's Ratatouille
1 medium onion chopped
1 yellow pepper chopped
1 red pepper chopped
1 small zucchini chopped
1 small eggplant chopped
2 medium tomatos chopped
4 garlic cloves minced
1 bay leaf
1 tsp basil
1 tsp marjoram
1/2 tsp oregano
dash of rosemary
3 Tblsp red wine
1/2 C tomato juice
2 Tblsp tomato puree
2 tsp salt
dash black papper
grated parmesan cheese
chopped black olives
Place 2-3 Tblsp olive oil in a large sautee pan
Add garlic, bay leaf and onion, cook till tender
Add eggplant, wine, tomato juice and all herbs. Cover and simmer 10-15 minutes
When tender add peppers and zucchini. Cover and simmer 10 more minutes
Add salt, pepper, tomato & tomato paste
Cook all till tender
Serve over rice pilaf
Top w/ parmesan cheese and chopped olives
