Ratatouille

Name: Ratatouille
Ingredients: 4 tablespoons olive oil; 1 each eggplant cut in 1 inch cubes; 2 each zucchini zucchini cut in 1 inch cubes; 1 tablespoon olive oil; 2 each onions coarsely chopped; 2 each green bell peppers 1 inch cubes; 1 tablespoon garlic chopped; 2 sprigs thyme fresh, or 1/2 teaspoon dried thyme; 1 each bay leaves; 3 each tomatoes cut in 1 inch cubes; 1 package gruyere cheese optional

11 ingredients

13 steps

Ingredients

4 tablespoons olive oil
1 each eggplant cut in 1 inch cubes
2 each zucchini zucchini cut in 1 inch cubes
1 tablespoon olive oil
2 each onions coarsely chopped
2 each green bell peppers 1 inch cubes
1 tablespoon garlic chopped
2 sprigs thyme fresh, or 1/2 teaspoon dried thyme
1 each bay leaves
3 each tomatoes cut in 1 inch cubes
1 package gruyere cheese optional

Directions

1

Heat first amount of oil in large heavy skillet.
2

When quite hot, add eggplant; cook, stirring constantly, for about 3 minutes.
3

With a wooden spoon, remove eggplant to colander.
4

Next cook zucchini in skillet, stirring constantly, about 3 minutes.
5

Remove to colander also.
6

Add remaining oil to skillet; saute onion until clear.
7

Add green pepper to skillet, and cook while stirring, for about 3 minutes.
8

Stir in garlic, thyme and bay leaf.
9

Add drained eggplant and zucchini.
10

Cook while stirring, for about 5 minutes.
11

Add tomatoes, cover tightly, and cook for 20 minutes.
12

Uncover and cook for about 10 minutes to reduce liquid that will have accumulated.
13

Serve hot or cold.