Recipe: QVC Vegetable Ratatouille (1990's)

VEGETABLE RATATOUILLE

4 tablespoons olive oil
1 eggplant (about 1 pound), cut into 1-inch cubes
2 zucchini, cut into 1/4-inch rounds
1 yellow onion, cut into 1/4-inch slices
Mix of red, yellow, orange and green bell peppers, cut into 2-inch squares
2 tomatoes, cut into 1/2-inch thick rounds, then cut those in half
3 cloves garlic, minced
2 tablespoons red wine vinegar
Salt and freshly-ground pepper
1/4 cup chopped fresh Italian flat-leaf parsley
20 fresh basil leaves, cut into thin strips

Place the oil in a large skillet or chicken fryer and heat. Add the vegetables and toss well, then cover and saute under cover for about 1 minute, then uncover, toss again, cover and saute under cover again.

Add the garlic, red wine vinegar, salt and pepper, toss, cover and cook again. The idea is to get the vegetables browned in the oil without overcooking them.

Add the parsley and basil and cook, again tossing to keep the vegetables from overcooking on any one side. When they are crisp-tender and brightly colored, remove from the heat and serve.

Makes 4 servings
Source: Bob Bowersox, QVC
From: Risa G., NJ - 09-24-97