Sun Dried Tomato Ratatouille
1 medium eggplant, peeled and diced
Place eggplant cubes in a large bowl of water.
2 medium zucchini, sliced
2 bell peppers, seeded and sliced
3 yellow onions, peeled and diced
6 cloves garlic, peeled
1 cup sun dried tomatoes (not packed in oil)
1 cup broth
salt and pepper to taste
3 sprigs fresh basil, chopped
Cut dried tomatoes in half. Drain eggplant.
Steam all vegetables with garlic until peppers are tender.
Heat broth in a pan until hot, and simmer vegetables about 3 minutes.
Salt and pepper vegetables to taste. Top vegetables with fresh basil.
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