Simple Zucchini And Eggplant Ratatouille Recipe
Ingredients
| Olive oil | 6 Tablespoon | |
| Onions | 2 , thinly sliced | |
| Garlic | 2 Clove (5gm), thinly sliced | |
| Zucchini | 4 , sliced | |
| 1 green pepper, seeded and sliced | ||
| Eggplant | 1 Small, peeled | |
| 1 teaspoon dried | 1 1/4 Tablespoon, chopped | |
| 4 tomatoes, coarsely chopped | ||
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
Directions
Heat oil in a flameproof casserole or pan and in it saute onions until soft and golden.
Add garlic, zucchini and green pepper, cover and cook over a fairly high heat for 5 minutes.
Add eggplant, basil, tomatoes, salt and pepper.
Cover casserole or pan and continue cooking for 20-30 minutes, until vegetables are tender but not mushy.
If using a casserole you may transfer the Ratatouille to a moderate oven to cook, if using a pan, simmer gently over a low heat.
Add garlic, zucchini and green pepper, cover and cook over a fairly high heat for 5 minutes.
Add eggplant, basil, tomatoes, salt and pepper.
Cover casserole or pan and continue cooking for 20-30 minutes, until vegetables are tender but not mushy.
If using a casserole you may transfer the Ratatouille to a moderate oven to cook, if using a pan, simmer gently over a low heat.
Chef
