Ratatouille Recipe by Suzanne Somers?

Question

I just moved and can't find my copy of Suzanne's book "Eat Great Lose Weight" and really want to make her ratatouille recipe. It is a little different than most others I've found, and I loved this one.

Would anybody happen to have that book and be willing to share the recipe?

Thanks for any help!

Answer 1

* 2 tablespoons olive oil

* 2 cloves garlic, crushed and minced

* 1 large onion, quartered and thinly sliced

* 1 small eggplant, cubed

* 2 green bell peppers, coarsely chopped

* 4 large tomatoes, coarsely chopped, or 2 cans (14.5 ounces each) diced tomatoes

* 3 to 4 small zucchini, cut into 1/4-inch slices

* 1 teaspoon dried leaf basil

* 1/2 teaspoon dried leaf oregano

* 1/4 teaspoon dried leaf thyme

* 2 tablespoons chopped fresh parsley

In a 4-quart Dutch oven or saucepan, heat olive oil over medium heat. Add garlic and onions and cook, stirring often, until softened, about 6 to 7 minutes. Add eggplant; stir until coated with oil. Add peppers; stir to combine.Cover and cook for 10 minutes, stirring occasionally to keep vegetables from sticking.

Add tomatoes, zucchini, and herbs; mix well. Cover and cook over low heat about 15 minutes, or until eggplant is tender but not too soft.

Answer 2

Suzanne Somers Recipes

Answer 3

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 4

Ratatouille

1 pound eggplant, peeled and diced



Salt



1-3/4 pounds tomatoes, peeled and chopped



Bouquet garnish of thyme and bay leaf



2 cloves garlic



3 tablespoons olive oil



1 pound onions, sliced



1-3/4 pounds zucchini, diced



Salt and freshly ground pepper, to taste







Place eggplant in a bowl or on a wire rack and sprinkle generously with salt. Let rest for 30 minutes, then rinse and squeeze dry.







Place tomatoes in a saucepan with bouquet garnish and garlic. Simmer uncovered for 30 minutes to make a thick sauce. Remove bouquet garnish and garlic.







Heat oil in a large pot, add onions and carrots, and sauté lightly. Add zucchini, then cover and simmer for 15 minutes, stirring occasionally. Add eggplant and tomato sauce. Season with salt and pepper, then cover again and simmer 1 hour, stirring occasionally. Serves 8 - 10



Red Cabbage

1 3-lb red cabbage, shredded



2 green apples, peeled and chopped. (I would substitute this for 2 Sweet Vidalia Onions for level 1)



1 onion, chopped



1/8-1/4 Sugar Twin Brownâ, to taste



1/4 cup Balsamic vinegar



6 slices bacon



1 tsp salt



2 tbsp bacon fat



freshly ground pepper



1/2 cup boiling water







Slice the bacon into 1-inch pieces and fry until brown. Remove all but 2 tbsp of the bacon fat and add all ingredients but the boiling water. Stir this until well-mixed, then add water. Bring to a boil and reduce to a simmer. Simmer one hour, stirring occasionally. Serves 6.



Sautéed Spinach

For the spinach 1 bunch spinach, 1 tablespoons olive oil,1 or 2 cloves minced garlic, salt and freshly ground black pepper to taste, Wash and dry spinach (or pick up at salad bar) heat olive oil in a large skillet over moderate heat. Sauté garlic about one minute. Add spinach leaves, increase heat to high, and stir until evenly wilted, about 2 minutes. Add salt, pepper, cook an additional minute.



Tri-colored Bell Pepper Stir-Fry

Vegetable cooking spray



3 tablespoons white wine



1 green bell pepper, cut into julienne strips



1 red bell pepper, cut into julienne strips



1 yellow bell pepper, cut into julienne strips



1 medium onion, sliced



1/4 cup green onions, sliced



1 tbs fresh basil, minced



1/2 tsp thyme



1 garlic clove, minced



2 tbs fresh parsley







Coat wok or nonstick skillet with cooking spray; place over high heat until hot. Add wine, peppers, onion slices, green onions, basil, thyme, and garlic. Stir-fry until vegetables are crisp-tender. Garnish with parsley.