Ratatouille
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from Armed Forces Recipe Service card Q-022 (Ratatouille), TM 10-412 (2003), public domain. Scaled from 100 portions to 6 servings; the card contains no gluten ingredients, so nothing was converted.
Eggplant, zucchini, peppers and onion simmered in a herbed tomato base until everything melts together — the Provençal staple, naturally gluten-free.
Category: SidesServes: 6Time: 55 minComplexity: 2/5
Why this complexity: One-pot simmer; A long, gentle cook so the eggplant turns tender.
Ingredients
- 361 g canned crushed tomatoes
- 1 1/2 tsp granulated sugar
- 1 tsp salt
- 1/4 tsp garlic powder
- 1/2 tsp dried basil
- 1/2 tsp dried thyme
- Pinch of ground black pepper
- 1 bay leaf
- 255 g eggplant, cut into cubes
- 194 g zucchini, chopped
- 68 g green bell pepper, chopped
- 44 g onion, chopped
Method
- Combine the crushed tomatoes, sugar, salt, garlic powder, basil, thyme, pepper and bay leaf in a large pot.
- Add the eggplant, zucchini, peppers and onion and stir well.
- Bring to a boil, cover, reduce the heat and simmer 45 minutes, stirring now and then, until the eggplant is completely tender.
- Remove the bay leaf and serve hot.
The verdict so far
No testimony yet. This recipe is Awaiting Trial — the empty docket is the invitation. Make it and file the first report.
Testimony
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