Summer Ratatouille

  • 6 c. eggplant, 1-inch cubes
  • 2 tbsp. kosher salt
  • 3 tbsp. olive oil
  • 4 c. onion, 1/2-inch slices
  • 1/4 c. garlic, minced
  • 3 c. zucchini, 1/2-inch slices
  • 3 c. yellow squash, 1/2-inch slices
  • 4 c. assorted bell peppers, 1-inch dice
  • 3 tomatoes, cut in wedges
  • 1 tbsp. oregano, dry
  • 1 tbsp. basil, fresh
  • 1 25 fl. oz. bottle Blue Crab Bay Co.® Sting Ray® Bloody Mary Mixer
Place eggplant cubes in colander. sprinkle with salt, and let sit for 30 minutes. Rinse nd drain thoroughly. Split oil bewteen two large saute pans. Cook eggplant, onion, and garlic over medium heat until tender, about 10 to 12 minutes. Add zucchini, yellow squash, and peppers to eggplant mixture, and cook for about 5 minutes or until heated through. Add tomatoes and spices, then toss to coat. Place in two 9" x 13" pans, then pour half the bottle of mixer over each. Bake at 350 degrees for 20 minutes. Serves 10 to 15 people.
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