4 tbsp olive oil
1 large Spanish onion, peeled and sliced
1 large eggplant, sliced into rounds about ½in (1cm) thick
4 small zucchini, about ½lb (300g), trimmed and sliced
6 tomatoes, peeled, halved, and seeded
1 large red pepper, cored, seeded, and sliced
1 large garlic clove, peeled and crushed
1 tsp granulated sugar
½ cup ANCHOR BAR Original Chicken Wing Sauce “Original Recipe”
1 tbsp shredded fresh basil

1. Heat the oil in a large nonstick skillet. Add the onion and cook over medium heat for about 10 minutes, or until softened, stirring often.

2. Add the remaining vegetables, the garlic, sugar and ANCHOR BAR Original Chicken Wing Sauce “Original Recipe”. Stir well. Cover the pan and cook over low heat for about 35 minutes, or until the vegetables are tender but still retain their shape. Stir gently from time to time. At the end of cooking, check the seasoning and sprinkle with the shredded basil.

Optional Stuffer Bread

Buy a prepared dough ball, thaw in refrigerator overnight. Let rise, punch down and roll out into two 9x5in pieces. Set aside. Meanwhile mix two cups of the cooled ratatouille mixture with ½ cup of Romano cheese and 1 cup of shredded mozzarella. Place half the mixture down the middle of each piece of dough. Brush all edges of dough with a small amount of water. Fold top flap onto bottom flap about 1in from the bottom. Press and seal with your finger. Lift bottom inch and fold over top and seal with your finger. Fold in both ends and press with your finger. Repeat with other dough. Score the top of the dough making four diagonal slants across the bread. Bake in a 350°F (175°C) pre-heated oven for 35 minutes or until golden brown.

Note: You may add or substitute the ANCHOR BAR’s Original Chicken Wing Sauces Mild, Hotter or Suicidal sauce to suit you taste.

PRINT

CLOSE WINDOW