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Click on the links below for a recipe:
Southern Fried Quail Charlane Plantation |
Cumberland Sauce |
Creamy Cheese Grits |
Fruit Cobbler |
Ratatouille
Roast Turkey |
Cranberry Gelee
Ratatouille
Ingredients:
- 1 medium eggplant
- 2 medium zucchini
- 1 medium onion
- 1 # 2 can of diced tomatoes or about 1 lb of fresh tomatoes
- 1 T chopped garlic
- 3 T olive oil
- 1 T dried Basil in the sauté or 6 chopped leaves of fresh (Basil on top when served)
- 1 T dried Oregano
- 1 T dried Thyme
Pee the eggplant & chop into 1-inch pieces. Salt on all sides and place in a colander and set aside for 30 minutes. Meanwhile, chop the zucchini in rounds and the onion coarsely. After eggplant has wept, wash it off. Heat oil and sauté the eggplant, zucchini and onions until browned and are translucent...with the Oregano and Thyme and Basil. Add the garlic now and cook for about 5 minutes to release the flavor.
Add tomatoes and simmer covered for about 30 minutes on a very low temperature. That's it!
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