Ratatouille

photo (3)

8 oz. Sliced Mushrooms
1 Medium Onion Chopped
1 Medium-Large Eggplant (peeled and chopped)
1 Small Green Zucchini (peeled and chopped)
1 Small Yellow Zucchini (peeled and chopped)
1 pint Stewed Tomato’s (I use my home canned tomato’s that contain onion & celery)
1/4 cup Chopped Celery
1 1/2 cups Broth
3-4 Cloves Crushed Garlic
1 teasp. Sea Salt
1 teasp. Basil
1 teasp. Marjoram
1 teasp. Oregano
1 teasp. Parsley
1/4 teasp.  Black Pepper
2 pounds Cooked Ground Beef (can use turkey, chicken or meat of choice)
Grated Raw Cheese

Sauté onions in 1/4 cup of lard or butter. Add eggplant, zucchini’s, stewed tomato’s,  broth, and all of the seasonings. Simmer until veggies are tender.
Layer vegetable mixture, ground meat, and cheese twice in a 9 x 13 pan.
Bake  in 350 degree oven for 15 minutes to melt cheese.

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