Ratatouille (version XIX)

2 tablespoons olive oil
1 large onion, diced
1 small eggplant, cut into 1/2 inch cubes
1 red bell pepper, cut into 1/2 inch pieces
4 cloves garlic, chopped
1 pound zucchini, halved lengthwise and cut into 1/2 inch slices
2 pounds plum tomatoes, peeled, seeded, and chopped
1 tablespoon chopped fresh parsley
2 tablespoons chopped fresh basil
1 teaspoon minced fresh thyme
1 teaspoon salt
1/8 teaspoon cayenne

Heat the oil in a large saucepan over medium heat. Add the onion, cover, and cook for 5 minutes, until softened. Add the eggplant, bell pepper, and garlic, cover and cook 5 minutes longer, stirring occasionally. Add the zucchini, tomatoes, parsley, basil, thyme, salt and cayenne, and cook for 10 minutes or until all the vegetables are tender. Taste and adjust seasonings.

Serves 8.

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