ratatouille
This is an old ratatouille recipe. I transcribed it from a yellow, aged, typed recipe card. The term salad oil in the ingredient list is an archaic term for vegetable oil. Ratatouille is originally a French dish.
1 medium green bell pepper
1 1/2 medium zucchini
1/4 lb medium mushrooms
1/2 medium eggplant
6 tbsp salad oil
1/2 C thinly sliced onion
1 clove garlic
2 medium tomatoes
1 tsp salt
1/8 tsp pepper
4 tbsp chopped parsley
1. Wash the bell pepper and halve it. Remove the ribs and seeds. Cut lengthwise into 1/4 inch thick slices. Chop the parsley.
2. Scrub the zucchini. Cut them on the diagonal into 1/4 inch thick slices. Wash the mushrooms and slice lenthwise, right through the stems, 1/4 inch thick.
3. Wash the eggplant. Do not peel. Cut lengthwise into quarters; then cut crosswise into 1/4 inch slices.
4. Place 2 tablespoons of oil in a medium skillet over medium to medium-high heat. Saute the green pepper, mushrooms, onion, and garlic for 5 minutes or until the onion is transparent. With a slotted spoon remove the vegetables from the skillet to a medium bowl.
5. Add 2 more tablespoons oil to the skillet. Allow the oil to heat. In the hot oil saute the zucchini, turning frequently, until tender (about 10 minutes). With a slotted spoon remove the zucchini from the skillet to a medium bowl.
6. Add the remaining oil to the skillet. Allow the oil to heat. In the hot oil saute the eggplant, turning occasionally, until tender (5 minutes).
7. Return all the vegetables to the skillet. Layer half of the tomato wedges on top. Sprinkle with salt, pepper, and 1/2 tablespoon parsley. Stir gently to mix.
8. Layer the remaining tomato wedges on top. Sprinkle with 2 tablespoons of parsley.
9. Simmer the mixture, covered, over low heat for 10 minutes.
10. Remove the cover and cook basting occasionally with pan juices for 5 minutes longer or until the liquid has evaporated. Turn off the heat and cover to keep warm.
11. Before serving sprinkle with the remaining parsley.
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