Tomato Ratatouille

(1 vote)

3 large tomatoes
1 tablespoon olive oil
1 cup chopped onion
1 1/2 teaspoons minced garlic
2 cups sliced zucchini and diced eggplant
2 cups green bell pepper
1/4 teaspoon salt
1 teaspoon basil leaves, crushed
1/4 teaspoon thyme
1/4 teaspoon ground pepper
3 cups cooked long grain rice

Coarsely chop tomatoes and set aside. Heat oil in a large skillet over medium-high heat. Add onion and garlic. Cook until slightly soft. Add zucchini, eggplant, and bell pepper. Cook about 2-3 minutes. Add 1/2 cup water, salt, basil, thyme, black pepper, and tomatoes; bring to a boil. Reduce heat and simmer (uncovered) until vegetables are tender, stirring occasionally. Serve over rice.

Makes 4 servings



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