Recipe by loof
From an old Dallas Cowboy Wives cookbook, this is wonderful served over hot cooked rice.
Top Review by 'nora
I've been a ratatouille fan since living in England decades ago.. It was my go-to off the pub menu.. Of course there it had lamb as the protein...The prep in this is the only time consuming element.. Like a lot of us.. I'm trying to be a smarter eater thru the winter.. I cook this sort of thing in my cast iron wok that additionally has a lid.. If you minimize the amount of oil you use.. there's not much else that's "bad" for you...I chopped my shrimp to spread it further.. and ate it with a spoonful of cottage cheese. Great way of using up your vegetable bin as well! Thanks loof!!
- 1 medium eggplant
- 14.79 ml salt
- 59.14 ml olive oil
- 2 large onions
- 3 garlic cloves, crushed
- 1 medium red pepper
- 1 medium green pepper
- 4 medium zucchini
- 3 medium tomatoes
- 1.23 ml thyme
- 1.23 ml oregano
- 1 bay leaf
- salt and pepper
- 453.59 g raw peeled and deveined shrimp
- 29.58 ml chopped parsley
Directions See How It's Made
- Cut eggplant into 1/2-inch thick slices, then into chunks. Sprinkle with 1 tablespoon salt and let stand 30 minutes. Dry thoroughly.
- Peel and slice onions. Core both peppers and cut into 1/2-inch pieces. Peel the tomatoes and cut into coarse cubes.
- Heat oil in a large frying pan and saute onions and garlic for 2 minutes.
- Add peppers and cook for 2 minutes more.
- Add eggplant and brown lightly on both sides, about 3 minutes.
- Add zucchini, tomatoes, thyme, oregano, bay leaf, and salt and pepper to taste. Simmer gently, uncovered, for 40 minutes. Stir often to baste vegetables with liquid while cooking.
- Add shrimp and bring to a boil. Cover and reduce heat, and simmer for 3 minutes.
- Remove from heat and remove bay leaf. Serve over hot cooked rice.