Ratatouille

Name: Ratatouille
Ingredients: 1 small eggplant; 1 c. water; 1/4 tsp. salt; 1/3 c. olive oil; 2 Tbsp. lemon juice; 2 tsp. fresh basil leaves, chopped; 1/2 tsp. salt; 1/2 tsp. ground mustard; 1/8 tsp. pepper; 2 medium tomatoes, chopped; 1 medium zucchini, thin sliced; 1 small onion, sliced and separated into rings; 1 small green pepper, chopped; 1/3 c. chopped fresh parsley

14 ingredients

8 steps

Ingredients

1 small eggplant
1 c. water
1/4 tsp. salt
1/3 c. olive oil
2 Tbsp. lemon juice
2 tsp. fresh basil leaves, chopped
1/2 tsp. salt
1/2 tsp. ground mustard
1/8 tsp. pepper
2 medium tomatoes, chopped
1 medium zucchini, thin sliced
1 small onion, sliced and separated into rings
1 small green pepper, chopped
1/3 c. chopped fresh parsley

Directions

1

Cut eggplant into 1/2-inch cubes.
2

Heat 1 cup water and 1/4 teaspoon salt to boiling in medium saucepan.
3

Add eggplant; cover and heat to boiling.
4

Reduce heat; simmer, uncovered, for 5 to 8 minutes, or until tender.
5

Drain.
6

Mix oil, lemon juice, basil, 1/2 teaspoon salt, mustard and pepper in large bowl.
7

Add eggplant and remaining ingredients; toss.
8

Cover and refrigerate at least 4 hours.