* Exported from MasterCook * Ratatouille--Version #2 Recipe By : Gourmet Magazine, June 1991 Serving Size : 4 Preparation Time :0:00 Categories : Eggplant Zucchini Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Onion -- sliced thin 2 cl Garlic -- minced 5 tb Olive oil 3/4 lb Eggplant-peeled -- 1/2" pieces 1 sm Zucchini -- cut in thin slices 1 Red bell pepper -- chopped 3/4 lb Small ripe tomatoes -- - chopped coarse 1/4 ts Dried oregano -- crumbled 1/4 ts Dried thyme -- crumbled 1/8 ts Ground coriander 1/4 ts Fennel seeds 3/4 ts Salt 1/2 c Fresh basil leaves -- shredded 3/4 lb Eggplant (3 c) In a large skillet cook the onion and the garlic in 2 tb of oil over moderately low heat, stirring occasionally, until the onion is softened. Add the remaining 3 tb oil and heat it over moderately high heat until it is hot but not smoking. Add the eggplant and cook the mixture, stirring occasionally, for 8 minutes, or until the eggplant is softened. Stir in the zucchini and the bell pepper and cook the mixture over the moderate heat, stirring occasionally, for 5 to 7 minutes, or until the vegetables are tender. Stir in the oregano, thyme, coriander, fennel seeds, salt, and pepper to taste and cook the mixture, stirring, for 1 minute. Stir in the basil and combine the mixture well. The ratatouille may be made 1 day in advance, kept covered and chilled, and reheated before serving. Yield: 4 Servings Formatted by: Sherilyn Palmer - - - - - - - - - - - - - - - - - -