Ratatouille (Eggplant Appetizer) Recipe
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.
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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