Ratatouille

Ingredients

  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 teaspoons dried parsley
  • 1 eggplant, cut into 1/2 inch cubes
  • salt to taste
  • 1 cup grated Parmesan cheese
  • 2 zucchini, sliced
  • 1 large onion, sliced into rings
  • 2 cups sliced fresh mushrooms
  • 1 green bell pepper, sliced
  • 2 large tomatoes, chopped

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.
  2. Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Sautee garlic until lightly browned. Mix in parsley and eggplant. Sautee until eggplant is soft, about 10 minutes. Season with salt to taste.
  3. Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.

Bake in preheated oven for 45 minutes.

 

Pepper Jelly

Ingredients

  • 1 1/2 cups finely chopped green bell pepper
  • 1 1/2 cups apple cider vinegar
  • 5 cups sugar
  • 3 ounces liquid pectin

Directions

  1. In a large, stainless steel saucepan, combine green pepper, vinegar, and sugar. Bring to a boil, and cook for 6 minutes, stirring constantly.
  2. Stir in liquid pectin, and continue to boil for one more minute, stirring constantly. Skim off foam with a metal spoon, and remove pan from heat

Ladle jelly into sterilized jars, leaving a 1/2 inch space at the top. Seal and process in a boiling-water canner for 5 minutes.

Easy Stuffed Bell Pepper

Ingredients

  • 1 1/2 pounds lean ground beef
  • 1 onion, chopped
  • 1 cup uncooked instant rice
  • 3/4 cup water
  • 2 (14.5 ounce) cans peeled and diced tomatoes with juice
  • 1 (14 ounce) jar spaghetti sauce
  • salt and pepper to taste
  • 6 large green bell peppers
  • cheddar cheese

Directions

  1. In a large skillet, brown the beef and onion over medium heat. Drain fat. Add rice, tomatoes and spaghetti sauce. Season with salt and pepper. Simmer until rice is tender. Preheat oven to 325 degrees F (165 degrees C).
  2. Cut the tops off the bell peppers and clean out the seeds and membrane. Fill peppers with meat mixture. Sprinkle with cheese.

Place in a casserole dish and bake in a preheated oven for 20 minutes or until peppers are as tender as you like.