Ratouille

Sargents_HomePage_Icons_PF

Sargent’s on 2nd Hours

Mon. - Fri. 8-8
Saturday 8-5
Sunday 9-5
Garden Center....(507) 289-6068

Floral:
Mon. - Fri. 8-6
Saturday 9-5
Sunday Closed
Floral...(507) 281-2496

Sargent’s Floral…Expect the Extraordinary! 100% Satisfaction Guaranteed.

Sargent’s North Hours

Garden Center:
Mon. - Fri. 8-8
Saturday 8-5
Sunday 9-5
Landscape & Business Office:
Mon. - Fri. 8-4:30
And By Appointment
(507) 289-0022

Ratouille

1/3 cup olive oil, good quality

3 cloves garlic, chopped

1 large onion, sliced

2 medium zuchinni

1 small eggplant, peeled and cubed

2 green peppers, sliced
1 1/2 cups plum tomatoes, fresh or canned salt and pepper
basil, chopped italian parsley, chopped

Heat the oil in a large fry pan. Saute the onions and garlic until the onions are transparent. Flour the vegetables with 3 tablespoons of flour. Add to the fry pan with the herbs and cook for 20 minutes. Then add the tomatoes and simmer until thick. Season to taste. Serve hot or at room temperature. Serves 3 to 4. This recipe can be used as a side dish or filling for a quiche or crepes. Can be frozen, cool before freezing.