Meet Linda Sisson Frederick, French Tutor Extraordinaire! Linda is a vivacious and versatile lady who has worked in many diverse fields including advertising, travel, teaching and tutoring French language and culture. Thanks to her experiences both here and abroad, Linda is passionate about photography and all things culinary.
Linda lives with her husband Gus in Centerville on Cape Cod. She has two handsome sons, three lovely stepaughters and six grandchildren. If you are traveling to France and want to impress the locals with your command of the French language, Linda is a French language tutor. If you are interested in French lessons, you can email Linda at email@example.com.
Here, she shares her innovative take on traditional French ratatouille.
1 large onion, sliced 1/2 inch thick
2 cups (approx.) red, yellow and green pepper strips (1/2 inch thick)
1 small eggplant, peeled and sliced thin
2 medium zucchini, sliced thin
2 medium summer squash, sliced thin
6 small Campari or similar tomatoes, sliced
5 tablespoons good extra virgin olive oil
1 15 oz. can diced tomatoes, drained
1/2 cup finely chopped fresh garlic (approx. 15-18 cloves)
Fresh herbs such as parsley, basil, thyme and oregano (Dried herbs work well if you don’t have fresh herbs available.)
1 cup shredded Parmesan or Asiago cheeses or a blend of both
Preheat oven to 350 degrees F. Saute pepper slices with onion slices in a large skillet over medium heat using 2 tablespoons of the olive oil for 5 or 10 minutes until tender. Add 1/2 the chopped garlic and toss for a minute. Spread this mixture evenly in a 9 x 13 glass baking dish.
Arrange the eggplant slices over the mixture and season with salt and pepper. Top with alternating rows of the zucchini, summer squash and tomato slices. Top with salt, pepper and assorted fresh herbs, the rest of the chopped garlic and the canned tomatoes. Bake for approximately 1 hour or until the veggies are starting to brown on top and are soft. Baste with pan juices while cooking.
Sprinkle with cheese and continue baking until golden and bubbly.