Mediterranean Diet and Culture
in Tuscany and Umbria, Italy
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Ratatouille

5/24/2016

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Picture
Serves 4

Ingredients
  • 3 potatoes, peeled and cubed into 1 inch pieces 
  • 1 zucchini, roughly chopped
  • 1 green bell pepper, roughly chopped
  • 1 tomato, roughly chopped 
  • 1 eggplant, roughly chopped 
  • 1 onion, peeled and chopped
  • ¼ cup extra virgin olive oil 
  • Water, about 2 cups
  • 1 teaspoon salt, or to taste

Directions
  • Place all of the prepared vegetables and the oil into a large pot. Add water until the vegetables are halfway covered. Add salt.
  • Cover the pot and cook on medium heat for 30 minutes. Check for doneness and continue to cook up to 30 additional minutes until all of the vegetables are softened.
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    Buon Appetito!

    We hope you will enjoy these recipes and perhaps incorporate them into your own wonderful cuisine. We extend our deepest thanks to chefs Rosa Di Donna and Rossella Vasta for sharing their family recipes and teaching us the secrets to making wonderful Umbrian and Italian food. Also, many thanks to Paola, Anna, Ivan and Bebe for their valued support in helping to make all of this happen. None of this would have been possible without the language translations of Catia Melani, who made everything a joy to learn with her love of Italian, English, culture, and of course, Mediterranean food. Buon Appetito!

    Kudos to the UNF students for taking notes and documenting the recipes, and converting them to U.S. measures.

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