{"id":208,"date":"2016-09-13T22:32:09","date_gmt":"2016-09-14T02:32:09","guid":{"rendered":"https:\/\/www.eagle-inspections.com\/blog\/?p=208"},"modified":"2016-09-13T22:32:09","modified_gmt":"2016-09-14T02:32:09","slug":"mary-ellens-ratatouille","status":"publish","type":"post","link":"https:\/\/www.eagle-inspections.com\/blog\/mary-ellens-ratatouille\/","title":{"rendered":"Mary Ellen’s Ratatouille"},"content":{"rendered":"

\"ratatouille-credits-excerpted-from-food52-genius-recipes\"<\/a><\/p>\n

\u00bd cup olive oil<\/p>\n

2 medium onions, diced<\/p>\n

1 large garlic clove, cut in half and smashed<\/p>\n

1 medium eggplant, cut in 1 inch chunks<\/p>\n

1 large red pepper, cut in 1 inch pieces<\/p>\n

1 large orange or yellow pepper, cut in 1 inch pieces<\/p>\n

3 medium zucchini cut in 1 inch thick slices (if yellow zucchini is available, use combo of green and yellow)<\/p>\n

1 T salt<\/p>\n

2 tsp dried oregano or 1 tsp dried and 2 tsp finely chopped fresh oregano<\/p>\n

\u00bc to \u00bd tsp red pepper flakes (depending on desired spiciness)<\/p>\n

1 tsp sugar<\/p>\n

1 small can (14.5 oz) of whole peeled plum tomatoes, drained. Save a little of the juice. Use your hands to break up the tomatoes.<\/p>\n

2 large fresh tomatoes, cut in wedges<\/p>\n

 <\/p>\n

Heat oil until hot in 6 Qt saucepot or Dutch oven. Add onion and garlic until tender, about 10 minutes, stirring occasionally. Soften, but do not brown. Add eggplant and peppers. Cook for 5 minutes, stirring the mixture frequently. Stir in zucchini, canned tomatoes with a little of the juice, salt, oregano, sugar and pepper flakes. Heat to boiling. Reduce heat to medium-low. Cook 30 minutes or until vegetables are tender, stirring occasionally. Stir in fresh tomato wedges and heat through, about another 5-10 minutes. Serve hot. Can also be covered and refrigerated for several hours to be served cold.<\/p>\n","protected":false},"excerpt":{"rendered":"

\u00bd cup olive oil 2 medium onions, diced 1 large garlic clove, cut in half and smashed 1 medium eggplant, cut in 1 inch chunks 1 large red pepper, cut in 1 inch pieces 1 large orange or yellow pepper, cut in 1 inch pieces 3 medium zucchini cut in 1 inch thick slices (if … Continue reading Mary Ellen’s Ratatouille<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/www.eagle-inspections.com\/blog\/wp-json\/wp\/v2\/posts\/208"}],"collection":[{"href":"https:\/\/www.eagle-inspections.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.eagle-inspections.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.eagle-inspections.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.eagle-inspections.com\/blog\/wp-json\/wp\/v2\/comments?post=208"}],"version-history":[{"count":1,"href":"https:\/\/www.eagle-inspections.com\/blog\/wp-json\/wp\/v2\/posts\/208\/revisions"}],"predecessor-version":[{"id":210,"href":"https:\/\/www.eagle-inspections.com\/blog\/wp-json\/wp\/v2\/posts\/208\/revisions\/210"}],"wp:attachment":[{"href":"https:\/\/www.eagle-inspections.com\/blog\/wp-json\/wp\/v2\/media?parent=208"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.eagle-inspections.com\/blog\/wp-json\/wp\/v2\/categories?post=208"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.eagle-inspections.com\/blog\/wp-json\/wp\/v2\/tags?post=208"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}