La Ratatouille - Crescent City Farmers Market

Recipe for the week of September 18, 1999
Courtesy of Chef Daniel Bonnot of Bizou
Bizou Restaurant
701 St. Charles
New Orleans, LA 70130
(504) 522-4114

RECIPE
La Ratatouille

Olive oil
2 yellow onions, sliced
2 bell peppers, sliced (any color)
4 Tbs chopped garlic
1 yellow squash, cut into 1 inch long sticks
1 eggplant, cut into 1 inch long sticks
3 tomatoes, sliced
1 bunch of fresh thyme
1/2 cup of red wine
salt and pepper to taste

Preheat oven to 400 F.
Into a large oven prood skillet, add 3 Tbs of olive oil, place the skillet over high heat and add onions and bell peppers.
Cook over high heat until the onions are browned.
Add garlic and cook for 2 more minutes.
Add squash and eggplant and continue cooking for 5 minutes.
Add more oil if the mixture is too dry.
Add tomatoes and the thyme and cook for 5 minutes more.
Add wine and the seasonning with salt.
Put pan into hot oven.

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