3/4 c. Italian dressing
1 med. onion, chopped
1 eggplant, peeled, cut into 1-inch cubs
2 med. zucchini, cut 1/2 inch slices
3 med. green peppers, cut into strips
4 tomatoes, peeled, in wedges
1 (8 oz.) can tomato sauce
1/2 tsp. basil
Salt and pepper to taste
In large saucepan heat Italian dressing and cook onions until tender. Add remaining ingredients. Simmer covered, stirring occasionally 30 minutes or until vegetables are tender. Serve hot or cold.
Classic Ratatouille
1/4 c. olive oil
3 lg. cloves garlic
1 sm. (12 oz.) eggplant
1/2 tsp. salt
12 oz. fresh plum tomatoes (about 6)
1 tbsp. minced fresh basil or 1 tsp. dried
Heat olive oil in large non aluminum skillet with lid. Thinly slice onion and mince garlic. Saute in olive oil over medium-low heat for about 5 minutes until softened.
Meanwhile, slice zucchini about 1/4 inch thick. Cut unpeeled eggplant into 3/4 inch cubes. Seed green pepper and slice 1/4 inch thick. Add zucchini, eggplant and green pepper to skillet and cook, stirring, for about 2 minutes. Add salt and pepper and cover pan. Cook over low heat for 20 minutes.
Meanwhile, core tomatoes and cut each into 6 wedges. Add tomatoes to skillet, cover and cook 8 minutes. Add basil and simmer, uncovered for about 3 minutes until liquid is slightly reduced.
3 lg. cloves garlic
1 sm. (12 oz.) eggplant
1/2 tsp. salt
12 oz. fresh plum tomatoes (about 6)
1 tbsp. minced fresh basil or 1 tsp. dried
Heat olive oil in large non aluminum skillet with lid. Thinly slice onion and mince garlic. Saute in olive oil over medium-low heat for about 5 minutes until softened.
Meanwhile, slice zucchini about 1/4 inch thick. Cut unpeeled eggplant into 3/4 inch cubes. Seed green pepper and slice 1/4 inch thick. Add zucchini, eggplant and green pepper to skillet and cook, stirring, for about 2 minutes. Add salt and pepper and cover pan. Cook over low heat for 20 minutes.
Meanwhile, core tomatoes and cut each into 6 wedges. Add tomatoes to skillet, cover and cook 8 minutes. Add basil and simmer, uncovered for about 3 minutes until liquid is slightly reduced.
Chicken Ratatouille
1/4 c. corn oil
2 whole chicken breasts, boned and cut in 1 inch pieces
2 sm. zucchini squash, unpeeled and thinly sliced
1 sm. eggplant, peeled and cut in 1 inch cubes
1 lg. onion, thinly sliced
1 med. green pepper, seeded and cut in 1 inch pieces
1/2 lb. fresh mushrooms, sliced
1 (16 oz.) can tomato wedges
2 cloves garlic, minced
1 tsp. basil
1 tsp. parsley
1/2 tsp. black pepper
Heat oil in large fry pan. Add chicken and saute about 2 minutes on each side. Then add zucchini, eggplant, onion, green pepper and mushrooms. Cook, stirring occasionally about 15 minutes or until tender crisp. Add tomatoes, stirring carefully. Add garlic, basil, parsley and pepper. Simmer about 5 minutes or until fork can be inserted in chicken with ease. Serve chicken on large platter with mound of rice in center. Makes 4 servings.
2 whole chicken breasts, boned and cut in 1 inch pieces
2 sm. zucchini squash, unpeeled and thinly sliced
1 sm. eggplant, peeled and cut in 1 inch cubes
1 lg. onion, thinly sliced
1 med. green pepper, seeded and cut in 1 inch pieces
1/2 lb. fresh mushrooms, sliced
1 (16 oz.) can tomato wedges
2 cloves garlic, minced
1 tsp. basil
1 tsp. parsley
1/2 tsp. black pepper
Heat oil in large fry pan. Add chicken and saute about 2 minutes on each side. Then add zucchini, eggplant, onion, green pepper and mushrooms. Cook, stirring occasionally about 15 minutes or until tender crisp. Add tomatoes, stirring carefully. Add garlic, basil, parsley and pepper. Simmer about 5 minutes or until fork can be inserted in chicken with ease. Serve chicken on large platter with mound of rice in center. Makes 4 servings.
Chicken Ratatouille
3 lbs. chicken parts
2 tsp. salt, divided
Fresh ground pepper
2 tbsp. cooking oil
1 onion, sliced
1 green pepper, sliced
2 cloves garlic, minced
4 lg. fresh tomatoes, peeled and cut into eighths
1 sm. eggplant, cut into 3x1 inch strips
2 sm. zucchini, cut into 3x1 inch strips
1/2 lb. fresh mushrooms, halved
1 bay leaf
1 tsp. oregano
Sprinkle both sides of chicken with 1 teaspoon salt and with pepper. Place chicken skin side up on a rack in a shallow pan. Bake at 450 degrees until browned (about 20 minutes). Remove chicken from rack and pour off any fat.
In a large skillet, heat oil and saute onion, green pepper and garlic for 2 to 3 minutes. Toss in tomatoes, eggplant, zucchini and mushrooms, bay leaf and oregano and remaining salt. Stir until mixture begins to boil. Reduce heat. Tuck in chicken pieces under the vegetables. Cover tightly and simmer slowly until chicken is fork tender (about 20 to 25 minutes). Remove chicken and vegetables to a serving dish and keep warm.
2 tsp. salt, divided
Fresh ground pepper
2 tbsp. cooking oil
1 onion, sliced
1 green pepper, sliced
2 cloves garlic, minced
4 lg. fresh tomatoes, peeled and cut into eighths
1 sm. eggplant, cut into 3x1 inch strips
2 sm. zucchini, cut into 3x1 inch strips
1/2 lb. fresh mushrooms, halved
1 bay leaf
1 tsp. oregano
Sprinkle both sides of chicken with 1 teaspoon salt and with pepper. Place chicken skin side up on a rack in a shallow pan. Bake at 450 degrees until browned (about 20 minutes). Remove chicken from rack and pour off any fat.
In a large skillet, heat oil and saute onion, green pepper and garlic for 2 to 3 minutes. Toss in tomatoes, eggplant, zucchini and mushrooms, bay leaf and oregano and remaining salt. Stir until mixture begins to boil. Reduce heat. Tuck in chicken pieces under the vegetables. Cover tightly and simmer slowly until chicken is fork tender (about 20 to 25 minutes). Remove chicken and vegetables to a serving dish and keep warm.
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