Ratatouille

Name: Ratatouille
Ingredients: about 1/2 c. olive oil; 2 large onions, sliced; 2 large cloves garlic, minced or mashed; 1 medium sized eggplant, cut into 1/2-inch cubes; 6 medium sized zucchini, thickly sliced; 2 green or red bell pepper, seeded and cut into chunks; about 2 tsp. salt; 1 tsp. or more basil; 1/2 c. minced parsley; 4 large tomatoes, cut in chunks; parsley; sliced tomatoes (optional)

12 ingredients

7 steps

Ingredients

about 1/2 c. olive oil
2 large onions, sliced
2 large cloves garlic, minced or mashed
1 medium sized eggplant, cut into 1/2-inch cubes
6 medium sized zucchini, thickly sliced
2 green or red bell pepper, seeded and cut into chunks
about 2 tsp. salt
1 tsp. or more basil
1/2 c. minced parsley
4 large tomatoes, cut in chunks
parsley
sliced tomatoes (optional)

Directions

1

Heat 1/4 cup of the oil in large frying pan over high heat. Add onions and garlic.
2

Cook, stirring until onions are soft, but not browned.
3

Stir in eggplant, zucchini, peppers, 2 teaspoons of salt, basil, minced garlic and parsley.
4

Add oil as needed to keep vegetables from sticking.
5

Cover and cook over medium heat (can use Dutch oven) for 30 minutes, stirring to prevent sticking. Add the tomatoes to vegetables and stir to blend.
6

Add more oil to prevent sticking.
7

Cover and cook for 15 minutes.