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Roper's Ratatouille
Vegetable Stew
2 nice-sized eggplants (1-2 lbs each)
2 zucchini, 6-8 inches long, white or green
1 onion, good sized
5 cloves garlic
1-2 lbs. fresh spinach
1-2 lbs. fresh mushrooms, your choice
2 15oz. cans Crushed Tomatoes
1/2 cup grated Romano cheese
1/2 cup grated Parmesan cheese
1 cup shredded Mozarella cheese
fresh ground pepper, to taste
olive oil
Rice, pasta or egg noodles, your choice


Slice the onion onto circles, then in half; peel and slice the garlic cloves; slice all the mushrooms (or buy them sliced); peel and slice the eggplants and zucchinis (slice all into round slices);

Open cans of tomatoes.
Wsah and prepare the spinach leaves.

Pour enough olive oil to cover the bottom of an 8 qt. saucepan to about a quarter of an inch deep, put it on low flame and let it warm.

When it begins to show small bubbles, carefully add the sliced onions and garlic; let them cook until slightly limp, but not brown, and remove them to a dish on the side.

Add the sliced mushrooms and saute lightly, add a little more oil as needed to keep the bottom covered as above; remove all mushrooms to the side;
raise the flame to about half (medium).

Carefully and slowly pour the contents of 1 can of the crushed tomatoes into the hot oil;
layer half of the spinach leaves over this;
add a layer of 1 eggplant, then 1 zucchini, then 1 lb of sliced mushrooms and half of the onions and garlic.

Sprinkle a quarter cup of Parmesan cheese, and a quarter cup of Romano cheese over this;
add half of the other can of crushed tomatoes over it all;
add some crushed black pepper, and pour some olive oil over it all (2 -3 oz);

Repeat entire process with the remaining ingredients (NOT the Mozarella, yet) and it should be about level with the top of the saucepan. Cover and let simmer for about a half hour, then lower flame to one-quarter (low) and keep covered; let it simmer for 2 hours, uncover and raise flame to medium, let the liquid reduce for a half hour, but be careful it does not burn on the bottom;

Pre-heat the oven to 175 degrees;
After the half-hour is up, turn off flame andadd the entire cup to the top of the stew, spreading it evenly; recover and put it in the 175 degree oven for 30 minutes

Let it cool slightly and serve it over the rice, pasta or noodles.

GREAT leftovers and makes an excellent filling for an omelette.

Preparation Time: 1 hour Serves: 6
Recipe Origin: France
Submitted by:
Paul Roper
New Jersey
United States
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