Ratatouille

Name: Ratatouille
Ingredients: 1/4 c. olive oil; 1 clove garlic, mashed; 2 medium onions, thinly sliced; 3 small zucchini, sliced; 1 medium eggplant, peeled and cubed; 4 tomatoes, peeled and quartered; 1 large green pepper, cut in strips and blanched; 12 small pods okra, sliced; 1 tsp. m.s.g.; 1 tsp. salt; 1/4 tsp. pepper; grated Parmesan cheese (if desired)

12 ingredients

7 steps

Ingredients

1/4 c. olive oil
1 clove garlic, mashed
2 medium onions, thinly sliced
3 small zucchini, sliced
1 medium eggplant, peeled and cubed
4 tomatoes, peeled and quartered
1 large green pepper, cut in strips and blanched
12 small pods okra, sliced
1 tsp. m.s.g.
1 tsp. salt
1/4 tsp. pepper
grated Parmesan cheese (if desired)

Directions

1

Heat olive oil in a large skillet; add garlic and onions. Cook until onions are tender, but not brown.
2

Layer remaining vegetables in the skillet, sprinkling each layer with monosodium glutamate, salt and pepper.
3

Cook, covered, over low heat about 20 minutes.
4

Uncover skillet; continue cooking at a simmer until most of the liquid has evaporated, about 15 minutes or less.
5

Serve hot or cold.
6

Sprinkle Parmesan cheese over top before serving. Serves 6 to 8.
7

This keeps well in the refrigerator for days.