Protean Ratatouille from Monday-to-Friday Cookbook by Michele Urvater
This variable and eccentric ratatouille saves on time but isn’t short on taste. It is endlessly useful and can take on myriad characters: Mix in chunks of chicken or fish and eat it as a main...
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Ingredients
- 4 bell peppers, preferably red or yellow
- 2 medium-size onions
- 2 pounds eggplant, about 3 medium-size
- 2 cans (H½ ounces each) stewed tomatoes
- 2 cloves garlic
- ¼ cup olive oil
- 1½ teaspoons dried thyme 2 zucchini 2 yellow squash
- Salt
- freshly ground black pepper
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