Date: Tue, 3 Oct 1995 11:41:56 -0400
From: "Lucinda J. Rasmussen" (lrasmuss@cc-mail.pica.army.mil)
Gagutz (ratatouille soup) (T)
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1 large onion, chopped
4-6 cloves garlic, minced
water or broth for sauteeing
2 medium eggplants, peeled and cut into 1 inch chunks
2 medium zucchini, seeded and cut into 1 inch chunks (can peel, too)
1 lb ripe plum tomatoes, peeled and seeded
2 Tbsp tomato paste
1/2 cup good red wine (I used burgundy)
2 tbsp Italian seasonings (dried)
salt/pepper to taste
Saute the onions, garlic, eggplants and zucchini in broth until just
tender. Place in a large baking dish and cook in a 400 degree oven
for about 30 minutes or until dry. Transfer to a soup pot.
Add tomatoes, tomato paste, wine and Italian seasoning. Cook until
hot, then puree, preferably with a hand blender. Add salt/pepper to
taste.
kwvegan vegan