WKYT - Chef Walter - Recipes

Summertime Ratatouille (French Vegetable Stew)Wednesday, July 20, 2011


1 tsp olive oil
1 small red onion, chopped
1 bell pepper, diced (red is nice)
4 cloves garlic, minced
1 medium or 2 small Japanese eggplants, diced
2 zucchini, diced
2 cups tomato, peeled, seeded and diced
grated Parmesan cheese
fresh basil, chopped


Place a large skillet with a cover on medium heat. When hot, add oil, onion, bell pepper and garlic and cook, stirring occasionally, about 10 minutes. Stir in eggplant and zucchini, cover and cook, stirring occasionally about 15 minutes. Stir in tomatoes and cook, uncovered, about 15 to 20 minutes or until tomatoes start to break down. Serve at once passing the Parmesan cheese and basil. Because of the low fat, this is very good chilled overnight and served with the cheese and basil just as when it is hot.


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