Quick Ratatouille Recipe
Ingredients
| Olive oil | 1/2 Cup (16 tbs) | |
| 6 medium tomatoes, peeled, seeded, and chopped | ||
| Eggplant | 1 Small, cubed | |
| Onions | 2 Medium, peeled | |
| Zucchini | 3 Medium, sliced | |
| Garlic | 2 Clove (5gm), chopped | |
| A few fresh basil leaves, chopped | ||
| 2 or 3 sprigs of fresh thyme | ||
| A little summer savory, if available | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Place olive oil in large saucepan and heat.
Add all ingredients and stir to thoroughly mix.
Bring to a boil, turn to simmer, cover, and cook, stirring occasionally, for 30 minutes.
Remove cover.
If too much liquid remains, remove with a bulb baster, place in a small pan, and reduce to half over medium heat.
Return liquid to vegetable mixture.
Complete cooking time should be about 45 minutes.
Add all ingredients and stir to thoroughly mix.
Bring to a boil, turn to simmer, cover, and cook, stirring occasionally, for 30 minutes.
Remove cover.
If too much liquid remains, remove with a bulb baster, place in a small pan, and reduce to half over medium heat.
Return liquid to vegetable mixture.
Complete cooking time should be about 45 minutes.
Chef
