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gagutz-ratatouille-soup recipe

Date: Tue, 3 Oct 1995 11:41:56 -0400
 From: "Lucinda J. Rasmussen" (lrasmuss@cc-mail.pica.army.mil)
 Gagutz (ratatouille soup) (T)
 1 large onion, chopped
 4-6 cloves garlic, minced
 water or broth for sauteeing
 2 medium eggplants, peeled and cut into 1 inch chunks
 2 medium zucchini, seeded and cut into 1 inch chunks (can peel, too)
 1 lb ripe plum tomatoes, peeled and seeded
 2 Tbsp tomato paste
 1/2 cup good red wine (I used burgundy)
 2 tbsp Italian seasonings (dried)
 salt/pepper to taste
 Saute the onions, garlic, eggplants and zucchini in broth until just 
 tender.  Place in a large baking dish and cook in a 400 degree oven 
 for about 30 minutes or until dry.  Transfer to a soup pot.
 Add tomatoes, tomato paste, wine and Italian seasoning.  Cook until 
 hot, then puree, preferably with a hand blender.  Add salt/pepper to 
 kwvegan vegan