mmcharry at gmail.com
Sun Mar 18 10:12:43 EDT 2007
On 3/18/07, Clansgian at wmconnect.com <Clansgian at wmconnect.com> wrote:
> Like that, potatoes, peppers, eggplants, and tomatoes are a vast resource of
> nutrition which far, far outweigh the theorectical risk from other of their
> constituent chemicals.
Plus, what would summer be without ratatouille, fresh tomatoes, and
2 tablespoons olive oil
2 cloves garlic, crushed and minced
1 large onion, quartered and thinly sliced
1 small eggplant, cubed
2 green bell peppers, coarsely chopped
4 large tomatoes, coarsely chopped, or 2 cans (14.5 ounces each) diced tomatoes
3 to 4 small zucchini, cut into 1/4-inch slices
1 teaspoon dried leaf basil
1/2 teaspoon dried leaf oregano
1/4 teaspoon dried leaf thyme
2 tablespoons chopped fresh parsley
In a 4-quart Dutch oven or saucepan, heat olive oil over medium heat.
Add garlic and onions and cook, stirring often, until softened, about
6 to 7 minutes. Add eggplant; stir until coated with oil. Add peppers;
stir to combine.
Cover and cook for 10 minutes, stirring occasionally to keep
vegetables from sticking.
Add tomatoes, zucchini, and herbs; mix well. Cover and cook over low
heat about 15 minutes, or until eggplant is tender but not too soft.
More information about the Homestead