Recipe - Balsamic Ratatouille

One fourth cup Olive oil
2 Clove garlic; finely minced
One fourth cup Eggplant;*
One fourth cup Onion; peeled*
One fourth cup Zucchini (green);*
One fourth cup Zucchini (yellow) OR yellow
squash;*
One fourth cup Tomato (red);*
One fourth cup Tomato (yellow);*
1 Sprig fresh thyme chopped in
One fourth inch pieces
2 tablespoon Balsamic vinegar
One fourth teaspoon Kosher salt; or to taste
1/8 teaspoon Black pepper; or to taste

* finely minced

Serve with Grilled Balsamic Veal Chops and Mashed Potatoes
w/Mascarpone Cheese & Roasted Garlic

1. Pour olive oil into a heated saute pan. Add garlic and cook over
medium heat, stirring, for 30 seconds. Add all minced vegetables;
cook, stirring, until tender but crisp, about 2 to 3 minutes.

2. Add thyme and balsamic vinegar. Stir just until blended. Remove
from heat. Season with salt and pepper.

Served at the Chicago 1996 Democratic National Convention.

Source: Chicago Sun Times, August 21, 1996
Posted to MMRecipes Digest V3 #231

Date: Sat, 24 Aug 1996 21:59:29 +0000

From: Linda Place placel@worldnet.att.net