Microwave Garlic And Onion Ratatouille Recipe
Summary
Difficulty LevelMediumHealth IndexAverage
Ingredients
| 1 eggplant (1 1/2 pounds) | ||
| Olive oil | 1/4 Cup (16 tbs) | |
| Garlic | 2 Clove (5gm), minced | |
| Onion | 1 Medium, sliced | |
| Zucchini | 3 Medium, sliced | |
| Green pepper | 1 To taste, cut into strips | |
| 4 firm tomatoes, chopped | ||
| Basil | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Pinch thyme, crumbled | ||
| Pepper | 1/4 Teaspoon | |
| Minced parsley | 1/4 Cup (16 tbs) | |
| Parmesan cheese | 2 Tablespoon, grated | |
Directions
Place eggplant on microproof rack, pierce well with fork.
Cook on HI (max. power) 7 minutes.
Set aside to cool.
In 2 1/2-quart glass casserole, combine olive oil, garlic, and onion.
Cook, covered, on HI (max. power) 4 minutes, or until onion is limp.
Stir in zucchini and green pepper.
Peel eggplant and cut into 1 1/2-inch cubes (about 2 cups).
Add to zucchini mixture, stir well.
Cook, covered, on HI (max. power) 5 minutes.
Stir in tomatoes, basil, salt, thyme, and pepper.
Cook, uncovered, on HI (max. power) 6 to 8 minutes, or until vegetables are tender.
Sprinkle with Parmesan cheese.
Cook on HI (max. power) 7 minutes.
Set aside to cool.
In 2 1/2-quart glass casserole, combine olive oil, garlic, and onion.
Cook, covered, on HI (max. power) 4 minutes, or until onion is limp.
Stir in zucchini and green pepper.
Peel eggplant and cut into 1 1/2-inch cubes (about 2 cups).
Add to zucchini mixture, stir well.
Cook, covered, on HI (max. power) 5 minutes.
Stir in tomatoes, basil, salt, thyme, and pepper.
Cook, uncovered, on HI (max. power) 6 to 8 minutes, or until vegetables are tender.
Sprinkle with Parmesan cheese.
Chef
