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1 small eggplant
Wash and cut vegetables, excluding the cabbage, into 1/2" cubes.
Heat oil and sauté garlic and shallots for about 2 minutes and then add all vegetables, except cabbage.
Brown, stirring constantly. Season with salt and pepper and add parsley. Cover and simmer on a low flame about 1 hour, stirring occasionally. Cool.
Bring 3 quarts of water to a boil. Add cabbage.
Simmer 2 to 3 minutes or until the leaves are pliable.
Drain cabbage, remove leaves. Place about 2
tablespoons ratatouille on each leaf, fold sides of
leaves over stuffing. Roll up from the thick end of
leaf, toward the thin end. Steam rolls about 2
minutes. Serve at room temperature.
Posted by Dalia Rosenberg
Nutritional Info Per Serving: N/A
3 tomatoes, skinned
2 medium zucchini
2 green peppers
1/4 cup vegetable oil
1 head cabbage
2 tbsp. olive oil
1 clove garlic, mashed
2 tbsp. shallots, finely chopped
Salt, pepper
1 tbsp. parsley, finely chopped