Ratatouille

8 cups

Serve hot as a vegetable or cold as a salad. It can also be used an appetizer, a pasta sauce, or a companion to a roast.

¼ cup olive oil
1 ½ cups diced onions
2 cloves garlic
1 eggplant, skin on, cut into ½ inch cubes
3 zucchini, skin on, sliced ¼ inch thick
1 red bell pepper, chopped
1 green pepper, chopped
1 tbsp granulated sugar
1 tbsp dried basil
1tsp dried oregano
1 can (28 oz) diced tomatoes
½ cup fresh parsley
Salt and freshly ground black pepper

1. In a large saucepan, heat oil over medium-high heat. Add onions and garlic; cook 5 minutes or until softened.

2. Stir in eggplant, zucchini, peppers, sugar, basil, oregano, tomatoes and juices. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes. Stir in parsley. Season to taste with salt and pepper.



The Best Freezer Cookbook; 100 Freezer-Friendly Recipes, Plus Tips and Techniques by Jan Main