Ratatouille

Name: Ratatouille
Yield: Yield: 6 to 8 servings.
Ingredients: salt and freshly ground black pepper to taste; dash Worcestershire sauce; ½ tsp each dried basil and dried oregano; ½ tsp each dried basil and dried oregano; ¼ tsp red pepper flakes; salt and freshly ground black pepper to taste; 1 green and 1 red bell pepper, halved; 1 green and 1 red bell pepper, halved; 1 cup mushrooms; 3 stalks celery, cut in chunks; 3 cloves garlic; 1 Spanish onion, cut in chunks; 1 can (19 oz/540 mL) plum tomatoes (salt-free or regular); 1 can (19 oz/540 mL) plum tomatoes (salt-free or regular); 1 Tbsp balsamic vinegar; 1 tsp sugar; 1 to 2 Tbsp olive oil; 1 medium eggplant, cut in chunks; 2 medium zucchini, cut in chunks; 1 can (19 oz/540 mL) plum tomatoes (salt-free or regular)

Preparation info

Yield:
6 to 8
servings.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

Here is my mother’s updated recipe—serve it chilled as an appetizer or hot as a sauce over pasta.

The flavor is even better the next day!

Ingredients

3 cloves garlic
1 Spanish onion, cut in chunks
1 green

Fish course
Side dish
Starter
Pescatarian
Gluten-free

Method

Steel Blade: Drop garlic through feed tube while machine is running; process until minced.

Slicer: Slice onion, bell peppers, mushrooms and celery, using medium pressure. Spray a large pot with nonstick spray. Add oil and heat on medium heat. Sauté sliced vegetables 7 to 8 minutes, stirring occasionally.

Slice eggplant and zucchini, using medium pressure. Add to po