Categories
Vegetables

RATATOUILLE

RATATOUILLE

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Course Vegetables
Cuisine French
Servings 6

Ingredients
  

  • 1/4 cup olive oil
  • 1 1/2 cups onion diced
  • 2 cloves garlic minced
  • 2 cups eggplant skin on, diced
  • 1 cup green bell peppers
  • 1 cup red bell peppers
  • 3 medium zucchini diced
  • 1 cup yellow squash diced
  • salt & pepper to tasts
  • 1 tsp basil
  • 1 tsp oregano
  • 1 tsp thyme
  • 1 tsp parsley

Instructions
 

  • Set a large 12-inch sauté pan over medium heat and add the olive oil. Once hot, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5 to 7 minutes.
  • Add the eggplant and thyme to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes.
  • Add the green and red peppers, zucchini, and squash and continue to cook for an additional 5 minutes.
  • Add the tomatoes, basil, oregano, parsley, and salt and pepper, to taste, and cook for a final 5 minutes. Stir well to blend and serve either hot or at room temperature. Makes: 6 servings
Keyword Vegetables
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