Ratatouille (eggplant/zuc

100 Servings

Ingredients

Quantity Ingredient
2 teaspoons GARLIC DEHY GRA
1½ gallon TOMATOES # 10 CAN
8 pounds SQUASH SUMMER FZ
1½ pounds ONIONS DRY
2½ pounds PEPPER SWT GRN FRESH
½ cup SUGAR; GRANULATED 10 LB
2 teaspoons PEPPER BLACK 1 LB CN
3 BAY LEAVES
5 teaspoons BASIL SWEET GROUND
1 tablespoon THYME GROUND
14 teaspoons SALT TABLE 5LB

Directions

1. SAUTE' ONIONS, PEPPERS, AND GARLIC IN SALAD OIL OR SHORTENING 10 MINUTES OR UNTIL TENDER.

2. COMBINE EGGPLANT, ZUCCHINI SQUASH, AND ONION MIXTURE. ADD WATER; STIR. COVER; SIMMER 30 MINUTES UNTIL EGGPLANT IS TENDER. STIR OCCASIONALLY.

3. ADD TOMATOES, BAY LEAVES, THYME, BASIL, SUGAR, AND SALT. SIMMER 15 MINUTES.

4. COMBINE FLOUR AND WATER. MIX UNTI SMOOTH. POUR INTO TOMATO AND VEGETABLE MIXTURE WHILE STIRRING. CONTINUE TO COOK UNTIL THICKENED.

STIR FREQUENTLY.

NOTE: 1. IN STEP 1, 1 LB 11 OZ DRY ONIONS A.P. WILL YIELD 1 LB 8 OZ CHOPPED

ONIONS. 3 LB 1 OZ FRESH SWEET PEPPERS WILL YIELD 2 LB 8 OZ CHOPPED PEPPERS.

NOTE: 2. IN STEP 1, 3 OZ (1 CUP) DEHYDRATED ONIONS AND 6½ OZ (1 ¼ QT)

DEHYDRATED GREEN PEPPERS (SEE RECIPE CARD A01100) OR 6 ½ OF FROZEN, DICED,

GREEN PEPPERS MAY BE USED.

NOTE: 3. IN STEP 2, 1 ½ TSP DEHYDRATED GARLIC MAY BE USED. SEE RECIPE CARD

A01700.

NOTE: 4. IN STEP 2, 10 LB 5 OZ FRESH EGGPLANT A.P. WILL YIELD 10 LB UNPEELED

EGGPLANT. 8 LB 7 OZ FRESH ZUCCHINI SQUASH WILL YIELD 8 LB ZUCCHINI SQUASH CUT

IN 2 ½-INCH PIECES.

NOTE: 5. IN STEP 2, 8 LB FROZEN, SQUASH, ZUCCHINI MAY BE USED.

Recipe Number: Q08100

SERVING SIZE: ½ CUP

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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