for mothers & mothers-to-be
               in rome, italy		  
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Ratatouille
Serves 6

Contributed by Lynn Apple.

Ingredients

1 large eggplant, chopped into chunks
1 large onion, chopped
2 peppers, red ,green or yellow (a combo is nice), cut in strips or chunks
2 zucchini, cut in 1/2 inch round pieces
4 cloves garlic, crushed
3 tomatoes , chopped in chunks
1 teaspoon marjoram & oregano
1 bay leaf
12 fresh basil leaves
a branch of fresh rosemary, leaves stripped off from it's branch
3 tablespoons of a dry red wine
1 cup of tomato juice
2 tablespoons of tomato paste
2 teaspoons of salt
Freshly ground black pepper
1/2 cup fresh parsley or coriander, chopped
olive oil for sauté
optional: 250 gm grated Parmesan or Pecorino cheese



Method

Sauté the garlic in olive oil. After it is a bit brown add the bay leaf & onion., salt a little bit. Sauté this mixture for a few minutes until onions are clear. Add the eggplant, wine, herbs & tomato juice. Mix well and simmer for about 20 minutes.When eggplant is tender add zucchini & peppers. Simmer covered over a gentle flame for another 15 minutes. Add salt, pepper, tomato paste. Mix thoroughly and continue simmering until all the vegetables are very tender. Serve this with rice or with some nice bread. You can serve it topped with some grated cheese.