Frank's Recipes! Ratatouille (Country Style Eggplant and Zucchini) for 100

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Ratatouille (Country Style Eggplant and Zucchini) for 100

Servings: YIELD 100 Portions
Portions: 1/2 Cup Each

4 1/2 cups (1 lb 8 oz) onions, dry, chopped
7 1/2 cups (2 lb 8 oz) peppers, sweet, fresh, chopped
2 tablespoon (6 cloves) garlic, dry, minced
1 cup salad oil
3 1/4 gallon (10 lb) eggplant, fresh, unpeeled, cut into 1 1/2-inch cubes
6 1/2 quart (8 lb) squash, fresh, zucchini, cut in 1/2-inch pieces.
2 cups water
4 1/2 quart (9 lb 9 oz or 1 1/2-No. 10 can) tomatoes, canned, crushed
3 bay leves, crumbled
1 tablespoon thyme, ground
1 tablespoon basil, sweet, ground
1/2 cup (4 oz) sugar, granulated
6 tablespoon (4 oz) salt
3/4 cup (3 oz) flour, wheat, general purpose, sifted
2 cups water, cold

Saute onions, peppers, and garlic in salad oil 10 minutes or until tender. Combine
eggplant, zucchini, and onion mixture. Add water. Stir. Cover; simmer 30 minutes until
eggplant is tender. Stir occasionally. Add tomatoes, bay leaves, thyme, basil, sugar,
and salt. Simmer 15 minutes. Combine flour and water. Mix until smooth. Pour into tomato
and vegetable mixture while stirring. Continue to cook until thickened. Stir frequently.

NOTE:
11 lb 4 oz eggplant A.P. will yield 10 lb unpeeled eggplant.

8 lb 8 oz zucchini squash will yield 8 lb squash.

8 lb frozen zucchini squash may be used to replace fresh squash.