The Young and the Ratatouille
- Ready In:
- 1hr 15mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 1 tablespoon olive oil
- 2 onions, Chopped
- 2 garlic cloves, minces
- 1 medium eggplant, peeled and chopped
- 3 zucchini, chopped
- 3 yellow squash, chopped
- 2 small red bell peppers, julienned
- 1 teaspoon basil
- 1 tablespoon dried parsley
- 1 (14 ounce) can crushed tomatoes
- 1 cup monterey jack cheese, shredded
directions
- In heavy skillet, heat oil. Cook onion and garlic until tender.
- Add eggplant, peppers and spices. Cook 30 minutes or until eggplant is soft and easily pierced with a fork.
- Add tomato and cook 15 minutes to blend flavors.
- Sprinkle with cheese and cover skillet to let cheese melt.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Carla S.
Chillicothe, MO
<p>I live in the Home of Sliced Bread. My little town in Missouri is where the first loaf of bread was sliced by machine, many years ago. <br /><br /><br />My favorite cookbook is recipezaar. I used to collect cookbooks, but I've given away all but my most cherished ones which belonged to my Grandma. I shop at an Amish community for my dry goods as much as possible. Right now, I'm in a canning phase and I probably will be until I'm too old to cut the mustard.</p>