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Easy-to-Freeze Ratatouille Recipe

Easy-to-Freeze Ratatouille Recipe

Many of the ingredients in this late-summer favorite are the same as
for Gazpacho (above), but with the addition of zucchini, eggplant,
and made into a baked dish, not a soup.

Serve the dish with eggs,
over pasta, or with whatever you want. Your kitchen will be perfumed
with the essence of the summer’s garden.

INGREDIENTS

4 small zucchini, sliced
2 yellow onions, sliced
2 green bell peppers, seeded and chopped
3 cloves garlic, minced
6 tablespoons olive oil
3 medium tomatoes, peeled, seeded, and chopped
3 small eggplants, cubed
1/2 teaspoons salt
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
1 teaspoon dried oregano

1. In a heavy 2-quart skillet, saute the zucchini, onions, peppers, and garlic in 4 tablesoons of the oil until soft. Add the tomatoes and heat thoroughly to help evaporate the liquid.

2. Meanwhile “seat” the eggplants by tossing the eggplant cubes with the salt in a large bowl. Let rest for 30 minutes. Drain the cubes well.

3. Saute the eggplant cubes in the remaining oil.

4. Add the eggplant cubes to the onion mixture and stir well.

5. Add the herbs and stir to distribute evenly. Cool.

6. Pour into a 3-quart casserole or divide into two portions and store in plastic freezer bags. Chill, label, and freeze for up to 3 months.

Read more: Food, All recipes, Entrees

Adapted from The Big Book of Preserving the Harvest, by Carol W. Costenbader (Storey Books, 2002). Copyright (c) 2002 by Carol W. Costenbader. Reprinted by permission of Storey Books.
Adapted from The Big Book of Preserving the Harvest, by Carol W. Costenbader (Storey Books, 2002).

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Annie B. Bond

Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on anniebbond.com, a website dedicated to healthy and green living.

Go to the Source

The Big Book of Preserving the Harvest

150 Recipes for Freezing, Canning, Drying, and Pickling Fruits and Vegetables.buy now

14 comments

+ add your own
12:09AM PDT on May 15, 2013

yummy, sounds great

11:35PM PST on Feb 11, 2013

Love this. Thanks.

12:25PM PST on Feb 11, 2013

A wonderful healthy meal!

8:28PM PST on Feb 10, 2013

Yum

12:31AM PDT on Oct 17, 2012

Anyone who likes eggplant should try using the smaller Japanese eggplants - I don't have to salt them beforehand and they don't soak up as much oil as the larger Italian ones.

12:29AM PDT on Oct 17, 2012

I love ratatouille.

8:10AM PDT on Aug 25, 2012

Can this recipe be canned? Does anyone have a recipe for canning ratatouille? Thanks!

8:55AM PDT on May 28, 2012

yum

9:56AM PST on Feb 5, 2012

Sounds good.
Thanks

12:04AM PDT on Aug 19, 2011

Yummy! Fabulos recipe. Thanks.

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Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

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