Eggplant Zucchini Ratatouille Recipe
Why visit a restaurant for Eggplant Zucchini Ratatouille when you can make it at home. The marriage of the irresistible flavors of Vegetable with other ingredients is the secret to this Eggplant Zucchini Ratatouille. This Eggplant Zucchini Ratatouille when served as Side Dish is sure to please your family members. If you like this recipe of Eggplant Zucchini Ratatouille, please share with friends and family through popular networking sites.
Ingredients
1 large onion, thinly sliced
1 large green pepper, chopped
2 cloves garlic, minced
2 tablespoons vegetable oil
1 medium eggplant, peeled and cubed
3 medium zucchini, sliced
3 tomatoes, peeled and chopped
1/2 teaspoon salt
1/8 teaspoon pepper
Dash of dried whole oregano
2 to 4 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh parsley
Directions
Saute onion, green pepper, and garlic in hot oil in a large skillet until vegetables are crisp tender.
Stir in eggplant and zucchini; cook 5 minutes.
Add tomatoes, salt, pepper, and oregano; stir well, and cook just until thoroughly heated.
Sprinkle with cheese and parsley.
Stir in eggplant and zucchini; cook 5 minutes.
Add tomatoes, salt, pepper, and oregano; stir well, and cook just until thoroughly heated.
Sprinkle with cheese and parsley.
