Simple Eggplant Ratatouille With Garlic Recipe
Ingredients
| Scant 1/4 cup olive oil | ||
| Garlic | 3 Clove (5gm), crushed | |
| Onions | 4 Large, thinly sliced | |
| 4 green peppers, seeded and quartered | ||
| 1 medium-sized eggplant, sliced 1/4 inch thick | ||
| 6 small zucchini, sliced 1/4-inch thick | ||
| 6 medium-sized tomatoes, thinly sliced | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Heat olive oil in bottom of casserole with garlic.
Add in layers: onions, green peppers, eggplant, zucchini and tomatoes.
Salt and pepper each layer lightly.
Add a few drops of olive oil on the surface.
Cook the ratatouille over high heat 30 minutes, gently stirring occasionally.
Cook uncovered the last 10 minutes.
Good hot or cold.
Add in layers: onions, green peppers, eggplant, zucchini and tomatoes.
Salt and pepper each layer lightly.
Add a few drops of olive oil on the surface.
Cook the ratatouille over high heat 30 minutes, gently stirring occasionally.
Cook uncovered the last 10 minutes.
Good hot or cold.
Chef
