Untitled Document
Excercise and NutritionWellnessHeart DiseaseHeart SurgeryAsk the NursePDf Health LibraryGlossaryLinks
About WHFPrograms & Events

Recipe of the Month

"Ra-Ta-Tui "



  • ¼ cup olive oil
  • 4 cloves garlic
  • 3 large onions - sliced
  • 1 medium eggplant - peeled and cut into strips
  • 4 green peppers - seeded and cut into strips
  • 5 small zucchini - cut ¼" thick
  • 5 medium peeled tomatoes or 1 can - large size

In large pot, sauté two sliced cloves garlic in oil. Add onion and peppers and eggplant and remaining garlic. Add zucchini and tomatoes. Cook slowly 1½ hour. Serve to taste.

Recipe source: Kate Roebling of Trenton. This was one of Kate's favorite recipes and is a delicious way to use up end-of-season garden vegetables. An easy way to peel tomatoes is to blanche them in boiling water for 2-3 minutes and let cool. Skins come sliding off.

Articles  |  Newsletters  |  Recipes  |  Women's Stories  |  Press Releases  |  Wellness Calendar  

Back to top

Disclaimer | Donate Now | Contact Us | Site Map | Store

©1999-2000; updates: 2002, 2004, 2005, 2007 Women's Heart Foundation, Inc. All rights reserved. Unauthorized use prohibited. The information contained in this Women's Heart Foundation (WHF) Web site is not a substitute for medical advice or treatment, and WHF recommends consultation with your doctor or health care professional.