1 small eggplant, unpeeled, and cut into 1-, inch chunks)
1 large onion, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
1 yellow bell pepper,sliced
3 tomatoes, 1 chunks
2 zucchini or other summer squash, cu, t in 1 chunks
3 cl garlic, minced
1 olive oil
1 chopped fresh herbs
1 (basil, oregano, parsley)
1 salt, pepper to taste
Directions
Use a big deep fryin pan for this (your chicken fryer
would be about right). It's the kind of dish that
tends to "grow" alarmingly as you toss things in.
Film the bottom of the pan with olive oil, and heat
until hot but not smoking. Add the onion and garlic,
and saute until wilted. Add the tomatoes and
eggplant, and cook until they begin to release some of
their juices. Now toss in everything else, cover the
pan, and cook over low heat, stirring frequently,
until the remaining vegetables are tender. Season to
taste with herbs, salt, pepper, and remove from the
heat.
May be served hot, at room temperature (best, IMHO),
or slightly chilled.
I can make a meal of this with some good French or
Italian bread and butter, but it's also a nice side
dish with grilled poultry.
Kathy in Bryan, TX
Servings: 1 batch
Kathy Pitts' Kinda Ratatouille (I Improvise A Recipe brought to you by Recipe Ideas
Categories: Soup
The History of Recipes
We can follow the history of `recipes` way back into the distant past, certainly as far back into history as pharonic Egypt, and possibly even further than that. Interesting though that is, generally, these ancient recipes were just simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
Later on, in The time of the romans 25BC a roman called Apicius created some documents which described recipes prepared by his fellow Romans. In his works, he recounts how the roman meals were split into hors d`oeuvre, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius describes how the Roman chefs used many spices, including some familiar names such as thyme, fennel and parsley. Over the succeeding few centuries, the powerful and rich tried to serve the most exotic banquets, and as a consequence, cooks and their recipes were at a premium. However, it wasn`t until the nineteenth century that haute cuisine and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to collecting, testing, and writing down popular recipes of the day. When we get to the 20th century, cookbooks are increasing in popularity mostly due to more people being able to read, people having more free time and having more disposable income. |
We hope you enjoy this Kathy Pitts' Kinda Ratatouille (I Improvise A recipe.
