Simple Eggplant And Zucchini Ratatouille Recipe
Ingredients
1 medium-sized eggplant, peeled and sliced into 1/4-inch-thick slices
Salt
1/3 cup olive or vegetable oil
3 cloves garlic, finely chopped
1 medium-sized onion, finely chopped
3 zucchini, washed and sliced
2 tablespoons flour
2 green peppers, seeded and diced
4 tomatoes, peeled and chopped
1/3 cup sliced pitted black olives
Directions
1. Sprinkle the eggplant slices with salt and set aside.
2. Heat the oil in a skillet and saute the garlic and onion until tender but not browned. Toss the zucchini with 1 tablespoon of the flour and add to the skillet.
3. Rinse the eggplant slices, quarter each slice, pat dry, and dust with the remaining flour. Add to the skillet. Add the green pepper and tomatoes and cook, uncovered, until all the vegetables are tender and any excess liquid has evaporated.
2. Heat the oil in a skillet and saute the garlic and onion until tender but not browned. Toss the zucchini with 1 tablespoon of the flour and add to the skillet.
3. Rinse the eggplant slices, quarter each slice, pat dry, and dust with the remaining flour. Add to the skillet. Add the green pepper and tomatoes and cook, uncovered, until all the vegetables are tender and any excess liquid has evaporated.
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