Dae Thompson of Marietta, Georgia submitted this recipe which she has been making for over 30 years. Some of her friends ask her to make this scrumptious recipe when they visit! This is a great recipe for vegetarian or diabetics diets.  

Ratatouille

Makes 12 Servings

1/2 cup extra virgin olive oil

2 medium onions, sliced

2 green peppers, seeded and sliced into strips

2 small eggplants, peeled and cut into spears

4 zucchini, cut into spears

6 cloves garlic, finely minced

1 red pepper, seeded and sliced into strips

2 stalks celery, thinly sliced

1-1/2 cups fresh mushrooms, sliced

1/2 tsp. salt

1/2 tsp fresh ground pepper

5 cans (16 oz. ea.) peeled Italian Roma tomatoes, drained and coarsely chopped

2 tsp. dried basil or 1/4 cup finely minced fresh basil

1 tsp. dried thyme

1/4 cup fresh minced parsley

Grated Parmesan cheese for serving

1. Heat oil in large Dutch oven over medium heat. Add first seven ingredients and cook until just tender, stirring constantly.

2. Stir in mushrooms, salt, herbs and tomatoes, lower heat, cover and simmer gently for 30 minutes. The vegetables will “cook down”. During last 5 minutes, stir in parsley.

3. Serve as a side dish, over rice, pasta or in crepes with grated Parmesan cheese.

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