Ratatouille

Name: Ratatouille
Ingredients: 1 large onion, sliced in thin slices; 2 cloves garlic, minced; 2 Tbsp. olive oil; 1 (16 oz.) can tomatoes, cut up or fresh; 1 1/2 tsp. dried thyme, crushed; 1 medium unpeeled eggplant; 2 medium zucchini, cut into strips; 2 green peppers, seeded and cut into strips

8 ingredients

13 steps

Ingredients

1 large onion, sliced in thin slices
2 cloves garlic, minced
2 Tbsp. olive oil
1 (16 oz.) can tomatoes, cut up or fresh
1 1/2 tsp. dried thyme, crushed
1 medium unpeeled eggplant
2 medium zucchini, cut into strips
2 green peppers, seeded and cut into strips

Directions

1

Cook onion and garlic in oil until tender.
2

Add undrained tomatoes, thyme, bay leaf, salt and pepper.
3

Cover and simmer for 10 minutes.
4

Discard the bay leaf.
5

Remove and set aside 2 cups of the tomato mixture.
6

Slice eggplant in half lengthwise, then crosswise into 1/2-inch slices.
7

Arrange half of eggplant, zucchini and peppers over tomato mixture in the pan.
8

Sprinkle with salt and pepper.
9

Cover with 1 cup of the reserved tomato mixture.
10

Arrange remaining vegetables atop; sprinkle with salt and pepper.
11

Add remaining reserved tomato mixture.
12

Cover and simmer 20 minutes.
13

Uncover and simmer vegetable mixture for 15 minutes.