Ratatouille

Name: Ratatouille
Ingredients: 2 Tbsp. pine nuts; 4 Tbsp. olive oil, divided; 1 medium onion, chopped; 3 cloves garlic, minced; 1 tsp. thyme leaves; 1 small eggplant, in 1/2 inch cubes; 1 large green pepper, seeded and chopped; 1 large zucchini, chopped; 2 c. chopped spinach; 3 large tomatoes, peeled and chopped; 1/4 c. minced parsley; grated lemon peel; salt and pepper

13 ingredients

8 steps

Ingredients

2 Tbsp. pine nuts
4 Tbsp. olive oil, divided
1 medium onion, chopped
3 cloves garlic, minced
1 tsp. thyme leaves
1 small eggplant, in 1/2 inch cubes
1 large green pepper, seeded and chopped
1 large zucchini, chopped
2 c. chopped spinach
3 large tomatoes, peeled and chopped
1/4 c. minced parsley
grated lemon peel
salt and pepper

Directions

1

Over medium heat, cook pine nuts, stirring, until brown.
2

Heat 2 tablespoons oil, add onion and garlic and cook, stirring, until onion is soft.
3

Stir in remaining 2 tablespoons of oil, thyme, eggplant and green pepper; cook, stirring for 5 minutes.
4

Add zucchini, spinach, tomatoes and parsley.
5

Reduce heat and simmer, uncovered, stirring occasionally until tender, 30 minutes.
6

Season to taste with salt and pepper.
7

Serve hot or at room temperature. Sprinkle with grated lemon rind.
8

Makes about 4 cups.