Ratatouille (version XX)
2 tablespoons olive oil
In a 4-quart pot, heat oil. Add garlic and onions and cook until soft, about 7 minutes. Add eggplant and stir until coated with oil. Add peppers and stir in well. Cover pot and cook over medium heat for 10 minutes, or until eggplant is tender, but not mushy. Serve hot or, if desired, chill and use as a savory condiment.
2 cloves garlic, crushed
1 large onion, halved and thinly sliced
1 small eggplant, cubed
2 medium-size green peppers, coarsely chopped
4 large tomatoes, coarsely chopped
3 small to medium-size zucchini, cut into 1/4-inch slices
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 tablespoons chopped fresh parsley
And what are we supposed to do with the tomatoes, zucchini and herbs?
When you swipe a recipe, it's good form to A) include the entire recipe and B) give credit where credit is due.
In this case, this recipe is word-for-word from Rodale's Basic Natural Foods Cookbook. The portion you're missing reads as follows:
Julie, Greater Washington, DC region
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