Homemade Onion Ratatouille Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| 1 eggplant, peeled and diced | ||
| Salt | 1/4 Teaspoon | |
| Olive oil | 1 Tablespoon | |
| Garlic | 2 Tablespoon, minced | |
| Onion | 1 Medium, finely chopped | |
| 1 red or green bell pepper, cut in thin strips | ||
| Dried oregano | 2 Teaspoon, crushed | |
| Dried dill | 1/2 Teaspoon | |
| Fennel seed | 2 Tablespoon | |
| Ground black pepper | To Taste | |
| 4 large tomatoes, peeled, seeded and chopped | ||
| Zucchini | 2 Medium, sliced | |
| Minced parsley | 2 Tablespoon | |
| Lemon juice | 1/4 Cup (16 tbs) | |
Directions
Place eggplant in a colander and sprinkle with salt.
Let rest 1 hour.
Rinse well.
Heat oil in a large skillet over medium-high heat.
Add garlic, onion and bell pepper.
Saute until tender-crisp.
Add oregano, dill, fennel and pepper and stir to blend well.
Reduce heat.
Add tomatoes and simmer 4 to 5 minutes.
Add eggplant and zucchini.
Cover and cook 20 minutes.
Add parsley and lemon juice and stir to mix well.
Let rest 1 hour.
Rinse well.
Heat oil in a large skillet over medium-high heat.
Add garlic, onion and bell pepper.
Saute until tender-crisp.
Add oregano, dill, fennel and pepper and stir to blend well.
Reduce heat.
Add tomatoes and simmer 4 to 5 minutes.
Add eggplant and zucchini.
Cover and cook 20 minutes.
Add parsley and lemon juice and stir to mix well.
Chef
