Ratatouille (Eggplant Appetizer) Recipe

Summary

CuisineAsianCourseAppetizer
MethodSaute

Ingredients

 
5 small Japanese eggplants
 
1/2 cup olive oil
 
1/4 pound onions, minced
 
1 can (4 ounces) sliced mushrooms, drained
 
2 medium bell peppers, sliced
 
1/2 pound tomatoes, chopped
 
3 cloves garlic, minced
 
Salt to taste
 
Summer savory
 
Black pepper to taste

Directions

Wash and trim the eggplants.
Cut in half lengthwise.
Saute the eggplants in the heated oil for a few minutes.
Drain on paper toweling.
Set aside.
In the same pan and oil, saute the onions.
Add the mushrooms and saute until the onions are translucent.
Stir in the green peppers and saute a few minutes more.
Add the tomatoes and garlic, salt and savory.
Simmer until tender, about fifteen to twenty minutes.
Fill the eggplants with the mixture.
Sprinkle with the black pepper.
Serve with roast beef or chicken.

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