Ratatouille

Name: Ratatouille
Ingredients: 3 tablespoons olive oil; 1 onion, thinly sliced; 4 garlic cloves, peeled and sliced; 1 small bay leaf; 1 small eggplant, cut into 1/2-inch, pieces; 1 small zucchini, halved length wise and cut into slices; 1 red bell pepper, cut into slivers; 4 plum tomatoes, chopped; 1 teaspoon salt; 1/4 cup shredded fresh basil leaf; fresh ground black pepper

11 ingredients

6 steps

Ingredients

3 tablespoons olive oil
1 onion, thinly sliced
4 garlic cloves, peeled and sliced
1 small bay leaf
1 small eggplant, cut into 1/2-inch, pieces
1 small zucchini, halved length wise and cut into slices
1 red bell pepper, cut into slivers
4 plum tomatoes, chopped
1 teaspoon salt
1/4 cup shredded fresh basil leaf
fresh ground black pepper

Directions

1

Over medium-low heat, add the oil to a large pan with the onion, garlic and bay leaf.
2

Stir occasionally till the onion begins to soften (about 2 minutes).
3

Add the eggplant and cook for 8 minutes stirring occasionally.
4

Stir in the zucchini, red bell pepper, tomatoes, and salt.
5

Cook over medium heat for 6 minutes or until the vegetables are tender.
6

Stir in the basil and a few grinds of black pepper.