26 May 2012

Chuck's own ratatouille

1 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 instead)

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.

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