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March 7, 2013


The sum of my knowledge of Ratatouille before my culinary class consisted of the Pixar/Disney animated film.  In my class, we got to make the dish from scratch.  It involves a lot of dicing and mincing, which was the point as we were learning knife skills.  But we ended up with a hearty comfort dish, and one I know I'll make at home.


Yield:  4 8-oz. servings

6 oz. Onions, medium dice
2 tsp. Garlic, minced
2 fl. oz. Vegetable Oil
6 oz. Green Bell Pepper, medium dice
6 oz. Red Bell Pepper, medium dice
6 oz. Eggplant, medium dice
4 oz. Zucchini, medium dice
12 oz. Tomato concassee
1 Tbsp. Basil Leaves, fresh, chiffonade
Salt & Black Pepper to taste

1.  Sweat the onion and garlic in the oil.
2.  Add the bell peppers, eggplant and zucchini and saute until tender.
3.  Add the tomato concassee, basil and seasonings, saute for 5 minutes.
4.  Adjust seasonings to taste.

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