 |
|
| Ratatouille | |
 Join Date: Apr 2008 Location: in a cave
Posts: 86
| Description: This vegetable side dish goes with anything. From fish to veal, a great accompaniment! |
| Other: | Ingredients: |
| Time: 45 minutes Difficulty: Easy Serving Size: Feeds 4 hungry guys |
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 |
| Preparation: | |
| Wash and prepare vegetables. | |
| Instructions: | |
|
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. | |
 | |
Linear Mode
