Ratatouille
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 408. Vision transcription from the scanned page; needs review.
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Ingredients
- 2 cups cubed, peeled eggplant
- 1 small zucchini or yellow crookneck squash, halved lengthwise and cut into 1/4-inch-thick slices (1 cup)
- 1 7 1/2-ounce can tomatoes, cut up
- 1/2 cup finely chopped onion
- 2 tablespoons olive oil or cooking oil
- 2 tablespoons dry white wine or water
- 1/2 teaspoon dried basil, crushed
- 1/4 teaspoon garlic salt
- 1/8 teaspoon pepper
- 1/2 cup shredded Swiss cheese
Instructions
- In a large skillet combine eggplant, zucchini, undrained tomatoes, onion, olive oil, wine, basil, garlic salt, and pepper. Bring to boiling; reduce heat. Cover; simmer about 20 minutes or until tender.
- Cook, uncovered, 5 to 10 minutes more or till thickened, stirring occasionally. Sprinkle with cheese.
- Microwave directions: Do not use tomatoes, oil, and wine. In a 1 1/2-quart casserole combine eggplant, zucchini, 1/2 cup tomato sauce, onion, basil, garlic salt, and pepper. Micro-cook covered, on 100% power (high) for 8 to 10 minutes or till tender; stir twice. Sprinkle with cheese.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Ratatouille, Mazatlán, 21 de junio de 2023 02.jpg" by El Nuevo Doge; license: CC0 (http://creativecommons.org/publicdomain/zero/1.0/deed.en); source: https://commons.wikimedia.org/wiki/File:Ratatouille,_Mazatl%C3%A1n,_21_de_junio_de_2023_02.jpg. Representative photo; cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.