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Jewish Recipes --> Recipes --> Kosher Recipes --> To your Health --> Kosher Vegetable Meals

Ratatouille
Recipe Ingredients:
  • 1 medium eggplant
  • 1 clove garlic, minced or pressed
  • 1 medium onion, chopped
  • 1 green pepper, seeded and chopped
  • 1/4 teaspoon crumbled basil
  • 1/4 teaspoon salt, optional
  • 1/4 teaspoon pepper
  • 2 tablespoons olive oil
  • 1 (8 oz.) can tomato sauce
  • 1/4 cup sliced ripe olives
  • 1/2 cup freshly grated Parmesan cheese
  • cooked rice
Cut off stem and blossom ends of eggplant. Place whole eggplant on a plate and microwave, uncovered, on High 7 to 10 minutes; set aside until cool enough to handle. In a 2-quart casserole or large measuring cup or serving bowl combine garlic, onion, green pepper, basil, salt, pepper, and olive oil; microwave, uncovered, on High 3 minutes. Mix in tomato sauce, olives, and Parmesan cheese. Peel cooked eggplant and cut into 1-inch cubes; add to sauce mixture. Microwave, uncovered, on High 2 to 3 minutes. Serve as a vegetable main dish with rice. Makes 4 to 6 servings. Note: If you wish, cooked eggplant can also be mashed and stirred into sauce to serve as an appetizer with crackers. For Ratatouille Stuffed Mushrooms, fill mushroom caps with the mixture; for 6 to 8 mushrooms, microwave, uncovered, on High 4 to 4 minutes.
Rice Vegetable Dishes Vegetarian  
 
 
 
 

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods