Simple Onion Ratatouille Recipe
Ingredients
| 1 large eggplant, cut into 1 -inch cubes | ||
| 4 medium zucchini, sliced 1/2 inch thick | ||
| Salt | 1 Teaspoon | |
| Olive oil | 2 Tablespoon | |
| Onions | 2 Medium, sliced | |
| 2 medium red, green or yellow bell peppers, chopped | ||
| Tomatoes | 2 Large, chopped | |
| Garlic | 2 Clove (5gm), minced | |
| Ground black pepper | To Taste | |
| 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme | ||
| Dried oregano | 1 Tablespoon, chopped | |
| Chopped basil | 1 Tablespoon, dried | |
Directions
Put eggplant and zucchini in a colander, sprinkle with salt and toss lightly.
Allow to drain for at least 30 minutes.
Rinse and pat dry with paper towels.
In a heavy, nonstick skillet, heat oil over medium-high heat.
Saute onions until translucent, 2 to 3 minutes.
Stir in peppers, tomatoes, eggplant, zucchini, garlic, salt, pepper, thyme, oregano and basil.
Reduce heat, cover and simmer 30 to 45 minutes, or until vegetables are thoroughly cooked.
Stir occasionally to prevent sticking.
Uncover and cook another 5 minutes to reduce liquid.
Allow to drain for at least 30 minutes.
Rinse and pat dry with paper towels.
In a heavy, nonstick skillet, heat oil over medium-high heat.
Saute onions until translucent, 2 to 3 minutes.
Stir in peppers, tomatoes, eggplant, zucchini, garlic, salt, pepper, thyme, oregano and basil.
Reduce heat, cover and simmer 30 to 45 minutes, or until vegetables are thoroughly cooked.
Stir occasionally to prevent sticking.
Uncover and cook another 5 minutes to reduce liquid.
Chef
