Ratatouille Provencale

Name: Ratatouille Provencale
Ingredients: 2 1/2 cups diced eggplant; 1/3 cup olive oil; 3/4 cup thinly sliced onions; 2 cloves garlic; 1/2 cup whole pitted black olives; 4 julienned green peppers, seeds and membrane removed; 3 cups zucchini in 1/2 inch slices; 2 cups skinned, se3eded, quartered tomatoes; 1/2 teaspoon oregano; Salt & Pepper

10 ingredients

1 steps

Ingredients

2 1/2 cups diced eggplant
1/3 cup olive oil
3/4 cup thinly sliced onions
2 cloves garlic
1/2 cup whole pitted black olives
4 julienned green peppers, seeds and membrane removed
3 cups zucchini in 1/2 inch slices
2 cups skinned, se3eded, quartered tomatoes
1/2 teaspoon oregano
Salt & Pepper

Directions

1

{"0":"Peel, slice and dice the eggplant and salt to get rid of excess moisture.","2":"Saute (in a deep skillet) the onion and garlic in 1\/3 cup olive oil, until golden.","4":"Add olives, peppers, zucchini and tomatoes. Sprinkle with a bit more olive oil and the oregano.","6":"Simmer covered over very low heat about 45 minutes. Uncover and continue to heat 15 minutes longer to reduce the amount of liquid. Sprinkle with s & p."}