Ratatouille
Serves 4
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
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- 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
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Directions
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.
