Recipe: Oven-Baked Ratatouille (clay pot)

OVEN-BAKED RATATOUILLE

"Ratatouille takes well to clay pot cooking. It's a southern French melange of eggplant, peppers, tomatoes and herbs that is perfect for cooler weather. Serve it as a side dish or a filling for omelets or crepes."

1 large eggplant, peeled and cubed
2 onions, coarsely chopped
2 tomatoes, diced
1 small zucchini, diced
1 red bell pepper, seeded and diced
1/2 cup red wine or defatted broth
1/4 cup orange juice concentrate, (undiluted frozen juice)
2 to 4 tablespoons chopped fresh garlic cloves (or to taste)
2 tablespoons chopped fresh basil leaves
1 teaspoon dried oregano
1/2 teaspoon ground pepper
1/3 cup minced fresh parsley
Salt (to taste)

Turn lid upside down, place it in clay pot and submerge both in water 5 minutes to moisten. Drain.

In large bowl, combine eggplant, onions, tomatoes, zucchini, bell pepper, wine, orange juice, garlic, basil and oregano. Mix well. Place in clay pot and put on lid.

Place pot in center of unheated oven and turn temperature to 300 degrees F. Bake about 2 hours until vegetables are very soft, stirring occasionally. Stir in pepper, parsley and salt.

Makes 4-6 servings
Source: Minneapolis Star and Tribune, September, 1998