Ratatouille

Name: Ratatouille
Ingredients: 3 tablespoons vegetable oil; 1/4 cup chopped Tasso or spiced ham; 2 cups chopped onions; 1 cup chopped bell peppers; 1 cup chopped celery; 2 teaspoons salt; 1/2 teaspoon cayenne; 1/2 teaspoon freshly ground black pepper; 1 medium eggplant, peeled and cut into 1-inch cubes (about 1/2 pound); 1 medium zucchini, cut into 1-inch cubes (about 1/2 pound); 1 medium yellow squash, cut into 1-inch cubes (about 1/2 pound); 3 cups chopped, peeled, and seeded fresh tomatoes, or 3 cups chopped canned tomatoes; 2 tablespoons chopped garlic; 1/2 teaspoon chopped fresh basil or 1 teaspoon dried; 1/2 teaspoon dried thyme

www.emerils.com

This Provencal vegetable stew will become more flavorful after resting for a while. Make it a day in advance and then reheat slowly for optimum flavor. If you happen to have fresh basil on hand,...

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Dutch oven
Stove
Chef's knife
Cutting board
Measuring cup
Measuring spoon
Wooden spoon
Peeler

Ingredients

3 tablespoons vegetable oil
1/4 cup chopped Tasso or spiced ham
2 cups chopped onions
1 cup chopped bell peppers
1 cup chopped celery
2 teaspoons salt
1/2 teaspoon cayenne
1/2 teaspoon freshly ground black pepper
1 medium eggplant, peeled and cut into 1-inch cubes (about 1/2 pound)
1 medium zucchini, cut into 1-inch cubes (about 1/2 pound)
1 medium yellow squash, cut into 1-inch cubes (about 1/2 pound)
3 cups chopped, peeled, and seeded fresh tomatoes, or 3 cups chopped canned tomatoes
2 tablespoons chopped garlic
1/2 teaspoon chopped fresh basil or 1 teaspoon dried
1/2 teaspoon dried thyme