Fifteen Minute Ratatouille for Two

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1/4 cup olive oil
2 medium onions, coarsely chopped
4 large garlic cloves, coarsely chopped
1/2 small green or yellow zucchini
1 pound fresh tomatoes, chopped (about 3 large)
1 teaspoon sugar
2 teaspoons salt
pinch of cayenne
1/4 cup tightly packed chopped basil leaves
1 small eggplant, cut into 1/4-inch cubes

In a large nonstick pan or skillet, heat the oil. Add the onions and garlic and cook for 5 minutes, stirring occasionally.

Add the zucchini, tomatoes, sugar, salt, cayenne and basil. Stir and cover. Cook for 5 minutes. Lift the lid and let the water condensation fall back into the tomatoes.

Stir the eggplant into the tomatoes. Cover and cook for 5 minutes or until the eggplant is soft.

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