Garden Harvest Ratatouille

1 tablespoon olive oil
1 large yellow onion, slivered
2 large cloves garlic, minced
1 medium green bell pepper, seeded and diced
2 cups (about 1 small) eggplant, diced
1 medium summer squash, diced
4 medium ripe tomatoes, diced
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon salt
1/4 teaspoon cayenne pepper
2 cups beet greens, escarole or other leafy green, coarsely chopped
1/4 cup parmesan or romano cheese, grated

In a saucepan, heat the oil. Add the onion and sauté for 5 minutes. Add all of the remaining ingredients (except the greens and cheese) and cook over medium-low heat for 15 minutes, stirring occasionally. Stir in the greens and cook for about 5 minutes more.

Serve the stew over couscous, rice or pasta and sprinkle with cheese.

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