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Tologono Ratatouille

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  • Yields: 4
  • Source: n/a
  • Submitted by: Recipe Group Member
  • Date: n/a
  • Star Rating:
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This is just one of over 9,000 recipes we've collected since early 1996. Many of these recipes have been passed down from family member to family member and then shared with friends and then, with Mike Pitzer's Secret Recipes. When it comes to recipes, the real secret is that all of our recipes always have been, and always will be free!

Ingredients:

Directions:

  1. In a large skillet, heat 6 Tbsp of the oil over medium-high heat. Add onion and cook until translucent. Add eggplant and cook until it begins to soften. Do not overcook, as it will become mushy. Scrape vegetables into a bowl and set aside.
  2. Place pan back over medium-high heat and add remaining 2 Tbsp oil. Add zucchini and cook until it begins to soften. Add garlic. Cook for 1 minute. Remove and add to eggplant. Place pan back on stove; increase heat to high; add crushed tomatoes, diced tomatoes, salt and pepper. Cook about 3 minutes, until tomato pieces soften. Add to eggplant mixture. Add basil.
  3. Can be served hot, cold or at room temperature.
  4. Servings: 8
    Source:
    Submitted by: Recipe Group Member
    Date:

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