Ratatouille
alive EditorialServe this cooked dish with steamed brown rice, millet or steamed potatoes and grated Parmesan cheese, accompanied by a raw salad of greens or grated root vegetables. That's a complete meal!
2 Tbsp (30 ml) extra-virgin olive oil
1 medium-size red onion, finely chopped
4 cloves garlic, minced
2 medium-size carrots
3 stalks celery
1 yellow pepper
1 red pepper
4 medium-size beefsteak tomatoes
2 small zucchinis
1 medium-size eggplant
1 tsp (5 ml) tomato paste
Fresh parsley, chopped
1 sprig each of fresh thyme, marjoram, tarragon and sage
1 bay leaf
Pinch of sea salt
1/2 tsp (2.5 ml) tumeric powder
Cut the vegetables into chunks. In a stainless steel frying pan or wok, heat the olive oil over low heat (never let oil smoke) then saut?he onions and garlic for two or three minutes. Add the vegetables separately: carrots, then celery, peppers, tomatoes, zucchinis and eggplant last. Vegetables should be crisp. Add tomato paste, herbs and salt. Sprinkle with parsley just before serving. Serves two.
Source: alive Magazine (pre-2000)
