Ratatouille

Ingredients:
2 small eggplant
1/4(400g) kabocha (butternut squash)
1/2 round onion
1 yellow pepper
1 stick celery
1 tomato
4 weiner sausage (fine ground, European Weiner, or the like)
2 cloves garlic
1 cube consomme soup (western style soup cube)
190gx2cans Tomato juice
2 TBS white wine
1 tsp. dry oregano
tabasco to taste
2 TBS olive oil
salt/pepper.

Directions:
(Basically cut all vegetables into medium sized bite sized pieces!)
Eggplant: cut top, cut into 1.5 cm cubes.
Pumpkin: de-seed, cut into 1.5 cm cubes.
Round onion: peel, cut into 1.5 cm cubes.
Yellow pepper: core, de-seed, cut to 1.5cm cubes.
Celery : Cut to 1.5cm sized cubes.
Tomato : cut to 1.5 cm pieces.
Weiner sausage: cut to 1.5 cm pieces.
Garlic: Peel and mince.

Add olive oil and garlic to pot on low heat.
Once garlic becomes fragrant, add sausage on medium,
Once sausage cooks, add vegetables, salt, pepper.
When vegetables have soaked in the oil,
add 2 CUPS WATER,
tomato juice,
soup consomme cube,
White wine,
oregano,
on Medium heat, to boil.
Turn to low heat, and skim out any impurities.

Continue simmering until 1/2 the volume is reached,
vegetables have softened,
add salt, pepper to taste as needed.

Add Tabasco, mix, and stop heat.
Cool as is, then eat.


Source: Orange Page Cooking Summer 2000.
Raku Raku Okazu Recipes.
Time: 1 hour, very easy.
Serves: 4
1 serving: 234 kcal
Salt 2.5g
Note; Great alternative to expensive Antipasto on crackers.
I usually double this recipe, because I like it.