Ratatouille Appetizer Recipe
Ingredients
| Olive oil | 1/4 Cup (16 tbs) | |
| Onion | 1 Large, chopped | |
| Garlic | 2 Clove (5gm), minced | |
| Italian seasoning | 1 Teaspoon, crushed | |
| 1 small eggplant, cut into 1/4 inch cubes | ||
| 1 large sweet red pepper, cut into 1/4 nch pieces | ||
| 1 small zucchini, cut into 1/4-inch cubes | ||
| 3/4 cup V8 vegetable juice | ||
| Toasted French bread or pita bread wedges | ||
Directions
In 4-quart saucepan over medium heat, in hot oil, cook onion with garlic and Italian seasoning until onion is tender, stirring often.
Stir in eggplant, red pepper and zucchini.
Cook 10 minutes or until eggplant is tender, stirring often.
Stir in V8 juice; cook 3 minutes.
Serve warm or chilled, with toasted French bread or pita bread wedges.
Stir in eggplant, red pepper and zucchini.
Cook 10 minutes or until eggplant is tender, stirring often.
Stir in V8 juice; cook 3 minutes.
Serve warm or chilled, with toasted French bread or pita bread wedges.
Chef
