Ratatouille

“The main dish served at Delandy’s send off to her medical career. We are so proud and happy for Delandy as she works towards a career she has wanted for so long, but we will all miss her terribly. The Shacklett Lab will not be the same without her.” – April Ferre

Ratatouille

Course: Main Courses – Vegetarian
Cuisine: Italian

Ingredients

  • 1 Eggplant Cubed
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Butter
  • 1 Onion Chopped
  • 2 Green Peppers Chopped
  • 4 Zucchini Cubed
  • 5 Tomatoes Cubed
  • 2 Cloves Garlic Minced
  • 2 Tablespoons Parsley Chopped
  • 1 Teaspoon Oregano
  • 1/2 Cup Parmesan Cheese Grated
  • Salt And Pepper To Taste

Instructions

  • In a large skillet sauté eggplant in oil and butter until tender. Remove eggplant from pan.
  • Add more oil to skillet if needed, and sauté onions, peppers, zucchini and tomatoes.
  • Combine with remaining ingredients in a baking dish and bake at 300°F for 15 minutes.

2011 Recipe – Donna Lemongello – From The Complete Vegetarian Cookbook by Karen Brooks, 1976