Ratatouille

Recipe by MA in Florida
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mince garlic and parsley and mix together.
  • Set aside.
  • Cut eggplant into quarters, lengthwise, and slice.
  • In a large skillet saute eggplant, in 3 tablespoons of the olive oil, until light brown (about 5 min.). Remove from skillet.
  • Slice zucchini and saute in 2 tablespoons olive oil in skillet, until light brown (about 3-5 min.). Remove from skillet.
  • Slice onions and green pepper.
  • Saute in the remaining olive oil until tender (about 10 min.).
  • Cut tomatoes in half and gently squeeze out the seeds.
  • Slice tomatoes in 1/2 inch slices.
  • Arrange 1/3 of the tomato slices in the bottom of a dutch oven or heavy skillet with high sides.
  • Layer half of the eggplant,zucchini. onion and green pepper on top.
  • Add 1/3 of the minced garlic and parsley mixture, basil, salt and pepper.
  • Repeat layers.
  • Top with remaining sliced tomato.
  • Sprinkle with remaining garlic and parsley, basil, salt and pepper.
  • Cook, covered, over low heat 15 minutes.
  • Uncover and baste with juices.
  • Cook, uncovered, until juices have evaporated (10-15 min.).
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