Eggplant ratatouille recipe How to prepare
Eggplant ratatouille recipe Ingredients:
• 2 tablespoons olive oil
• 2 cloves garlic, crushed and minced
• 1 large onion, quartered and thinly sliced
• 1 small eggplant, cubed
• 2 green bell peppers, coarsely chopped
• 4 large tomatoes, coarsely chopped, or 2 cans (14.5 ounces each)
diced tomatoes
• 3 to 4 small zucchini, cut into 1/4-inch slices
• 1 teaspoon dried leaf basil
• 1/2 teaspoon dried leaf oregano
• 1/4 teaspoon dried leaf thyme
• 2 tablespoons chopped fresh parsley
In a 4-quart Dutch oven or saucepan, heat olive oil over medium heat.
Add garlic and onions and cook, stirring often, until softened, about
6 to 7 minutes. Add eggplant; stir until coated with oil. Add peppers;
stir to combine. Cover and cook for 10 minutes, stirring occasionally
to keep vegetables from sticking.
Add tomatoes, zucchini, and herbs; mix well. Cover and cook over low
heat about 15 minutes, or until eggplant is tender but not too soft.
Serves 4.
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