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26 May 2012
Chuck's own ratatouille
small zucchini, sliced 1 med. yellow or red onion, diced 1 small diced
bell peppers, diced 1 cup sliced carrots, sliced 1 large can diced
tomatoes 1 small eggplant, petite-diced (optional; can use sliced mushrooms
Optional vegetables include: 1 med. red potato (diced), 1 small yellow squash (sliced), and sliced mushrooms (especially as a substitute for the eggplant)
Note: Contrary to popular belief, eggplant was not originally part of ratatouille. If you share the distaste of a certain Mazandarani friend of mine for eggplant, you can leave it out entirely.
1 TBS extra virgin olive oil 2 cloves minced garlic,
diced 3/4 tsp salt 1/2 tsp ground cayenne 1/2 tsp ground black
pepper 1 tsp dried basil 1 tsp dried thyme 1 tsp dried oregano 1/2
tsp dried rosemary 3-5 bay leaves (or 1 TBS dried sabzi polo herb mix
instead of the above five herbs) 1 TBS chopped dried parsley 2 tsp ground
cumin 1 tsp ground tumeric 1/2 tsp ground coriander
For a Cajun-Creole/Provencal taste, use the basil-thyme-oregano-rosemary combo or Herbes de Provence and leave out the tumeric and coriander and a diced red onion. For a more Mediterranean/Southwest Asian flavor, use the sabzi polo mix and a diced yellow onion.
Roast garlic in
olive oil over medium heat. Add canned tomatoes, mix. Add herbs and spices, mix
well. Add veggies, mix well. Cook until slightly tender.