Ratatouille Salad
- Ready In:
- 45mins
- Ingredients:
- 14
- Serves:
-
2
ingredients
- 1 small eggplant
- 1 cup water
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon salt
- 2 tablespoons lemon juice
- 1⁄3 cup olive oil
- 1⁄2 teaspoon mustard powder
- 1⁄8 teaspoon pepper
- 2 medium zucchini
- 2 medium tomatoes
- 1 onion
- 1⁄2 cup olive
- 2 sprigs fresh parsley
- 1⁄8 teaspoon hot pepper flakes
directions
- Put oil in pot.
- After dicing vegetables (eggplant, zucchini, tomatoes, onion, etc -- ) put onion in pot first and let brown, then add eggplant and zucchini.
- When those veggies are firm, add seasonings (not parsley) and stir.
- Add tomatoes, stir, reduce heat and let simmer for a bit -- 20 min or so, and check consistency.
- How ever mushy/crunchy you like your vegetables -- stop cooking when you like it!
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Reviews
-
We really enjoyed this. I used the first eggplant from my garden. And it is such a forgiving recipe in terms of substitutions. I used cherry tomatoes, halved, instead of regular tomatoes. I also added fresh basil in addition to the parsley. I used 1/2 cup water and 1/4 cup red wine. The dry mustard in the recipe added a nice touch. All of us ate it and enjoyed it, and 2 of the girls sprinkled feta over their servings.
RECIPE SUBMITTED BY
Love Food but restrict my eating to ONLY lean meats & vegetables! No fruits, sugars of any kind, dairy, wheat, grain, gluten, nuts, etc...for me!!!