I like to mix things up and try making new flavorers out of old stand-byes. My son loves my Ratatouille when I add mushrooms and a little cumin. This time I changed it up even more and it came out really good. I shared some with one of my neighbors who thought I just making some vegetable soup. She said it’s way better than a vegetable soup. So here you go, this is how I made it this time. Yum 🙂 The picture is from my phone, sorry it’s not the best.
Ratatouille – with a twist
Serves at least 6
- 3 tablespoons olive oil
- 2 cups sliced mushrooms
- 5 green onions, or scallions, sliced up
- 2 garlic cloves, minced
- 1 tsp cumin
- 1/2 tsp curry
- 1 tsp fresh finely minced Tarragon
- 1/2 cup shredded fresh basil leaves
- 2 small eggplant, cut in quarters then sliced
- 1 small zucchini, cut into thin slices
- 1 small yellow zucchini, cut into thin slices
- 1 green bell pepper, cut into slivers
- 6 Roma tomatoes, halved and cut into thin slices
- 1 tsp lemon pepper
- Over medium-low heat, add the oil to a large skillet with the mushrooms, onion, garlic, cumin, curry, tarragon, and basil, stirring occasionally, until the onions have softened.
- Add the eggplant and cook, stirring occasionally, for 8 minutes or until the eggplant has softened. Stir in the zucchini, bell pepper and tomatoes, and cook over medium heat, stirring occasionally, for 5 to 7 minutes or until the vegetables are tender. Stir in the basil and lemon pepper.
- Turn to low heat and let set so the flavors can meld together for at least 20 minutes.
- You can turn the heat off and let it cool before serving if it’s too hot or reheat within an hour if everyone’s not ready to eat yet.
- Let cool, before storing in the refrigerator in an air tight container.
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