Garlic Ratatouille With Pine Nuts Recipe
Ratatouille is a tasty vegetable dish that is extremely addictive. I served this for dinner when a friend came over and she still talks about how she enjoyed it. Try this Ratatouille recipe.
Ingredients
| Pine nuts | 2 Tablespoon | |
| Olive oil | 4 Tablespoon | |
| 1 medium size onion, chopped | ||
| 3 large cloves garlic, minced or pressed | ||
| Thyme leaves | 1 Teaspoon | |
| 1 small eggplant unpeeled, cut into 1/2 inch cubes | ||
| 1 large green or red bell pepper, seeded and chopped | ||
| Zucchini | 1 Large, chopped | |
| 2 cups chopped spinach leaves | ||
| Tomatoes | 3 Large, chopped | |
| Parsley | 1/4 Cup (16 tbs), minced | |
| Fresh basil | ||
| Lemon wedges or grated lemon peel | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Place pine nuts in a pan over medium heat.
Cook, stirring, until lightly browned .
Heat 2 tablespoons of the oil in a wide frying pan over medium heat.
Add onion and garlic, and cook, stirring, until onion is soft Stir in remaining 2 tablespoons oil, thyme, eggplant, and green pepper, and continue cooking, stirring occasionally, for 5 more minutes.
Add zucchini, spinach, tomatoes, and parsley.
Reduce heat and simmer, uncovered, stirring occasionally, until vegetables are tender Season with salt and pepper to taste.
Serve hot or at room temperature.
Garnish with basil and pine nuts and pass lemon wedges at the table.
Cook, stirring, until lightly browned .
Heat 2 tablespoons of the oil in a wide frying pan over medium heat.
Add onion and garlic, and cook, stirring, until onion is soft Stir in remaining 2 tablespoons oil, thyme, eggplant, and green pepper, and continue cooking, stirring occasionally, for 5 more minutes.
Add zucchini, spinach, tomatoes, and parsley.
Reduce heat and simmer, uncovered, stirring occasionally, until vegetables are tender Season with salt and pepper to taste.
Serve hot or at room temperature.
Garnish with basil and pine nuts and pass lemon wedges at the table.
Chef
