Thursday, December 23, 2004



Well, this whole nomination for a Food Blog award has definitely raised the amount of visitors I get to this little site! Thank you to everyone who has stopped by. What a thrill to know people are reading and trying my recipes. Too fun. I really do love posting them. Today I am making a few dishes for a client’s holiday party. While I know I SAID I wasn’t catering anymore, she is so fabulous and so undemanding I just couldn’t say no. One of the items she requested was ratatouille, a southern French (OK, Provencal) dish of mixed vegetables and herbs. Here is that recipe…enjoy!

2 green peppers, seeded and cut into medium squares

2 red bell pepper, also seeded and cut into medium squares
1 large red onion, medium dice
3 cloves garlic, minced fine
2 smallish eggplants cut into small cubes

One 16 oz. can of diced tomatoes in their own juice (I like Muir Glen brand)
3 medium zucchini, cut into rounds
1 tablespoon capers, RINSED for Heavens Sake!

3 tablespoons Herbes de Provence
Salt and Pepper to taste
Olive oil

In a large saucepan, stir-fry the onion, garlic and peppers in olive oil over medium-high heat for three minutes or until just cooked (the peppers should stay crisp) remove from pan and set aside. Add a touch more oil and sauté the eggplants until they are cooked through. Add the rest of the ingredients, cover and let simmer over low heat for 15-20 minutes. Adjust the seasonings and serve.

Serves four to six

Capers are the immature flower buds of the prickly caper bush.

“The company that makes sucralose informed customers last month that it could not

keep up with demand and that all shipments would have to be rationed on a monthly
basis and calculated from past sales.” –New York Times

ConAgra foods makes Hebrew National kosher meats, Chef Boyardee canned pasta,
Slim Jim meat snacks, Butterball turkeys, Hunts Tomato Products,
Orville Redenbacher popcorns, Jiffy Pop Popcorns, Wesson Oil, Chung King Asian Foods,
Healthy Choice and Wolfgang Puck Food Products. Among many others.

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