Garlic Eggplant Ratatouille Recipe
Summary
Ingredients
| Onions | 2 , thinly sliced | |
| Olive oil | 1 Tablespoon | |
| Garlic | 1 Teaspoon, minced | |
| Eggplant | 1 Small, cubed | |
| 2 medium zucchini, thinly sliced on the diagonal | ||
| Green pepper | 1 To taste, thinly sliced | |
| Chopped tomatoes | 2 Can (10oz), drained | |
| Minced parsley | 1/4 Cup (16 tbs) | |
| Dried basil | 1 Teaspoon | |
| Dried marjoram | 1/4 Teaspoon | |
| Dried tarragon | 1/4 Teaspoon | |
| Ground black pepper | 1/4 Teaspoon | |
Directions
In a 4-quart casserole, combine the onions, oil, and garlic.
Cover with a lid and microwave on high for 5 minutes, or until the onions are translucent.
Add the eggplant, zucchini, and green peppers.
Cover with a lid.
Microwave on high for a total of 8 to 10 minutes, stirring twice during this time, until the vegetables are tender.
Add the tomatoes, parsley, basil, marjoram, tarragon, and pepper.
Cover with a lid and microwave on high for 4 to 5 minutes, or until heated through.
Stir, cover, and let stand for 2 to 3 minutes.
Cover with a lid and microwave on high for 5 minutes, or until the onions are translucent.
Add the eggplant, zucchini, and green peppers.
Cover with a lid.
Microwave on high for a total of 8 to 10 minutes, stirring twice during this time, until the vegetables are tender.
Add the tomatoes, parsley, basil, marjoram, tarragon, and pepper.
Cover with a lid and microwave on high for 4 to 5 minutes, or until heated through.
Stir, cover, and let stand for 2 to 3 minutes.
Chef
