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 (about 3 cups); 1 small zucchini, halved lengthwise and cut into thin slices; 1 red bell pepper, cut into slivers; 4 plum tomatoes, coarsely chopped (about 1 1/4 cups); 1 teaspoon kosher salt; 1/2 cup shredded fresh basil leaves; Freshly ground black pepper

11 ingredients

1 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 (about 3 cups)
1 small zucchini, halved lengthwise and cut into thin slices
1 red bell pepper, cut into slivers
4 plum tomatoes, coarsely chopped (about 1 1/4 cups)
1 teaspoon kosher salt
1/2 cup shredded fresh basil leaves
Freshly ground black pepper

Directions

1

Over medium-low heat, add the oil to a large skillet with the onion, garlic, and bay leaf, stirring occasionally, until the onion has softened. Add the eggplant and cook, stirring occasionally, for 8 minutes or until the eggplant has softened. Stir in the zucchini, red bell pepper, tomatoes, and salt, and cook over medium heat, stirring occasionally, for 5 to 7 minutes or until the vegetables are tender. Stir in the basil and a few grinds of pepper to taste.