Recipe: Ratatouille | Food and Wine Pairing
Adventures in Eating: Ratatouille
by Rosemarie | July 1983
Whenever we think of summer’s bounty and preparing that bounty for colder days, we think of fruit. Especially because, we love the products of fruit such as jams, preserves, and canned fruit. It is rewarding and not too difficult to make a lovely jam. And with freezers a common household appliance these days, many of us freeze our fruit in a variety of ways.
But what about our marvelous bounty of vegetables? It seems to me unless it’s string beans or asparagus, the freezer yawns empty for want of good, frozen veggies. What a healthy way to use our freezers.
Ratatouille is one of my all-time favorite dishes, and it freezes well. You can use plastic seal bags, containers, or if you have one of those fancy sealing machines, go with it. Serve it hot with a cheese sauce or cold as a side dish and think of summer.
¼ cup butter
2 large green peppers, pith and seeds removed and cutt
into strips or lg. squares
2 medium onions, sliced
2 small eggplants, diced
2 medium size tomatoes, dice or peel and seed
4 T water
1 T lemon juice
2 zucchini squash, or any other squash, diced
1 clove garlic, crushed
1 t each oregano and basil
Salt and Pepper to taste, add cayenne if you like
Melt the butter in a saucepan and add the peppers and onions. Saute for about 5 minutes or until the onions are soft and golden brown. Add the eggplants and tomatoes with the water, lemon, oregano, basil, salt and pepper. Cook for 5 minutes, covered. Taste for additional seasoning. To freeze: cool, place in polyethylene bag, seal, label and freeze. Thaw at room temperature or in a warm oven in an oven proof dish, for about 30 minutes. This should not be overcooked.
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