Ratatouille

Name: Ratatouille
Ingredients: 1 (16 oz.) can tomatoes; 3 medium zucchini, sliced; 1 medium eggplant, peeled and diced; 1 c. diced onion; 2 Tbsp. all-purpose flour; 3 envelopes or cubes chicken bouillon; 2 tsp. oregano leaves; 1/2 tsp. sugar; 1/2 tsp. salt; 1/2 tsp. garlic powder

10 ingredients

5 steps

Ingredients

1 (16 oz.) can tomatoes
3 medium zucchini, sliced
1 medium eggplant, peeled and diced
1 c. diced onion
2 Tbsp. all-purpose flour
3 envelopes or cubes chicken bouillon
2 tsp. oregano leaves
1/2 tsp. sugar
1/2 tsp. salt
1/2 tsp. garlic powder

Directions

1

About 1 hour before serving, drain tomatoes, reserving juice; set both aside.
2

In large bowl toss remaining ingredients until vegetables are well coated. In ovenproof deep skillet over high heat, heat 1/2 cup water and reserved tomato juice to boiling. Add coated vegetables and top with tomatoes.
3

Reduce heat to low. Cover and simmer about 30 minutes, stirring occasionally.
4

Uncover and continue cooking until liquid is reduced and vegetables are tender.
5

Makes 6 servings.