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Zucchini Blossom, Venice, Italy
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La Belle Cuisine
Food & Wine Archives
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Recommendation: Look for a clean, crisp white to contrast with the
eggplant and sweet onions. Inexpensive, citrusy dry examples from
de Gascogne such as the 1999 Domaine de Pouy or the 1999
Domaine du Tariquet
Sauvignon are excellent choices.
extra-virgin olive oil
onion, thinly sliced
clove, coarsely chopped
tomatoes (about 1 pound),
halved and sliced 1/2 inch thick
eggplant (1 pound),
cut into 1-inch dice
zucchini, sliced crosswise
1 inch thick
1 medium red
bell pepper, cut into
1 bay leaf
The ratatouille can be refrigerated for 3 days.
Heat the olive
oil in a large, deep skillet. Add the onion and cook over moderate heat
until softened, about 5 minutes. Add the garlic and cook
for 1 minute.
Reduce the heat to moderately low and add the tomatoes,
bell pepper and bay leaf. Season with salt and pepper,
cover and cook,
stirring occasionally, until the vegetables are very tender, about 1 hour.
Discard the bay leaf and serve warm or at room temperature.
-- Jean Calviac
Featured Archive Recipes:
The Elegant Eggplant
The Tantalizing Tomato
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