Date: Wed, 21 May 1997 08:26:17 -0400
From: jrg14@cornell.edu (Jan Gordon)
Rattatouille Pasta Sauce
1 small to medium firm eggplant, cubed
2 - 3 small to medium zuchinni, sliced
1 large onion, chopped
3 - 5 cloves garlic, minced
1 28 ounce can whole, peeled tomatoes, broken up
1 28 ounce can can tomato puree (rinse cans with water or red wine and add
to pot)
lots of freshly ground pepper
2 teaspoons dried Italian herbs or 1 teaspoon basil, 1 teaspoon oregano
Put it all into the crock pot, turn on low, and off to work. Come home and
prepare pasta or rice.
Note: I never salt the eggplant. Just buy fresh firm skinned vegetables.
I believe the bitterness comes from old ones with large seeds.
kwvegan vegan