Recipe

Hosted By
Russ

		Ratatouille
		Serving Size - 6
		Prepared By - DnD
		Recipe Rating	Printer Friendly Recipe

3 tablespoons vegetable oil

1/4 cup chopped Tasso

2 cups chopped onions

1 cup chopped bell peppers

1 cup chopped celery

2 teaspoons salt

1/2 teaspoon cayenne

1/2 teaspoon freshly ground black

1 medium eggplant, peeled and cut 1" cubes

1 medium zucchini, cut into 1" cubes

medium yellow squash, cut into 1" cubes

3 cups chopped can tomatos

2 tablespoons chopped garlic

1/2 teaspoon chopped fresh basil

1 teaspoon dried

1/2 teaspoon dried thyme

Heat the oil in a Dutch oven over medium-high heat. Add the tasso and saute for about 2 minutes. Add the onions, bell peppers, celery, salt, cayenne, and black pepper. Cook, stirring constantly, for about 3 minutes, or until the vegetables are slightly wilted. Add the eggplant and cook for 4 to 5 minutes, or until slightly tender. Add the zucchini, yellow squash, tomatoes, garlic, basil, and thyme. Reduce the heat to medium and cook, stirring occasionally, for 8 to 10 minutes, or until the mixture is a little soupy. The vegetables should have a little crunch to them. 2. Serve warm or it can be cooked a day ahead. It gains in flavor when reheated.