Ratatouille

9 ingredients
8 steps

Ingredients

  • 3 medium zucchini, sliced
  • 1 medium eggplant, cubed
  • 2 green peppers, chopped
  • 1 large onion, chopped
  • 3 large tomatoes, chopped
  • 2 cloves garlic, minced
  • 1 (10 oz.) pkg. frozen Italian green beans (optional)
  • salt and pepper to taste or use herbs of your choice (such as 1/2 to 1 tsp. thyme, oregano, basil)
  • bay leaf (also good to use, remove before serving)

Directions

  1. 1
    Peel and cube eggplant.
  2. 2
    Put in a colander.
  3. 3
    Sprinkle with salt and stir lightly.
  4. 4
    Let stand for 30 to 40 minutes.
  5. 5
    Rinse eggplant with cold water and drain well.
  6. 6
    In a large skillet or cooking pot, saute onion in olive oil or defatted chicken broth.
  7. 7
    Stir in peppers, zucchini, garlic, tomatoes, eggplant, basil, oregano, thyme, pepper and salt if desired.
  8. 8
    Cover and simmer 20 to 25 minutes or until vegetables are tender.

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