Ratatouille

10 ingredients
8 steps

Ingredients

  • 1 lb. eggplant, peeled and cubed
  • 1/2 lb. unpeeled zucchini, sliced or cubed
  • 1/2 c. olive oil
  • 1 1/2 c. sliced onions
  • 2 sliced, seeded green peppers
  • 2 medium tomatoes, cubed
  • 3 Tbsp. minced parsley
  • 2 peeled cloves garlic, minced
  • 2 tsp. salt
  • 1/4 tsp. pepper

Directions

  1. 1
    Saute eggplant and zucchini in oil in Dutch oven about 10 minutes.
  2. 2
    Remove and set aside.
  3. 3
    Saute onions and green peppers, 5 minutes, until tender, stirring occasionally.
  4. 4
    Add tomatoes, parsley, garlic, eggplant and zucchini.
  5. 5
    Sprinkle with salt and pepper.
  6. 6
    Simmer for 25 minutes, covered, until vegetables are tender and most liquid has disappeared.
  7. 7
    (To reduce liquid, remove cover and continue to cook.)
  8. 8
    Serve hot or cold.

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