Ratatouille Provencale Recipe
Ingredients
| Olive oil | 1/3 Cup (16 tbs) | |
| Onions | 2 Large, sliced | |
| Eggplants | 2 Large, unpeeled | |
| Green peppers | 2 To taste, trimmed | |
| Unpeeled zucchini | 6 Medium, sliced | |
| Garlic | 2 Clove (5gm), crushed | |
| Tomatoes | 1 Pound, blanched | |
| black pepper | 1 | |
| Salt | To Taste | |
| Parsley | 2 Tablespoon, finely chopped | |
| Oregano | 1 Tablespoon, finely chopped | |
| Marjoram | 2 Teaspoon, finely chopped | |
| Basil | 2 Teaspoon, finely chopped |
Directions
Heat olive oil in the bottom of a heavy casserole.
Add onions and saute until transparent.
Add eggplant cubes, green pepper and zucchini.
Stir well.
Cover and simmer for 10 minutes.
Stir in garlic and tomatoes.
Season to taste with pepper and salt.
Continue cooking until tomatoes are soft.
Cover and simmer for another 10 to 15 minutes.
Add parsley, oregano, marjoram and basil.
Cover and simmer over low heat for 8 to 10 minutes.
Chill.
Add onions and saute until transparent.
Add eggplant cubes, green pepper and zucchini.
Stir well.
Cover and simmer for 10 minutes.
Stir in garlic and tomatoes.
Season to taste with pepper and salt.
Continue cooking until tomatoes are soft.
Cover and simmer for another 10 to 15 minutes.
Add parsley, oregano, marjoram and basil.
Cover and simmer over low heat for 8 to 10 minutes.
Chill.
Chef
