Ingredients:
1 large eggplant
5 small zucchini
1 medium potato
1 onion
2 red peppers
garlic
1 c grape tomatoes cut in half
1/2 c olive oil
parsley, salt and pepper to taste
Directions:
It is best if you have a very large roasting pan for this dish as it will take up a lot of space.
Cut the first 5 vegetables in long or stick shapes, like large french fries. Put the into roasting pan. Add the garlic, tomatoes and olive oil and mix with your hands to get the oil to coat all of the vegetables. You can add some salt here if you like.
Bake in a preheated 350 degree oven for 1 to 1 1/2 hours, till vegetables are soft and browned and fully cooked. Stir every half hour to mix the vegetables to evenly brown and cook.
Serves 6: 215 calories per serving, 1291 for the whole dish.
Traditionally in my family we called this dish tourlou-tourlou. As I got older I realized most people call it ratatouille. Whatever it’s called, it is hearty and tasty and makes me think of autumn and home.
Serve it with some greek olives and feta cheese on the side.
Drawn to Food 