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from Becky's cookbook

Ratatouille

TAGS:
veggie
vegetarian
dinner
side

     






Links:
realsimple.com


Ingredients:
  • Ingredients
  • 3 tablespoons olive oil
  • 1 onion, thinly sliced
  • 4 garlic cloves, peeled and sliced
  • 1 small bay leaf
  • 1 small eggplant, cut into 1/2-inch pieces (about 3 cups)
  • 1 small zucchini, halved lengthwise and cut into thin slices
  • 1 red bell pepper, cut into slivers
  • 4 plum tomatoes, coarsely chopped (about 1 1/4 cups)
  • 1 teaspoon kosher salt
  • 1/2 cup shredded fresh basil leaves
  • freshly ground black pepper
  • Preparation:
    1. Directions
    2. Over medium-low heat, add the oil to a large skillet with the onion, garlic, and bay leaf, stirring occasionally, until the onion has softened.
    3. Add the eggplant and cook, stirring occasionally, for 8 minutes or until the eggplant has softened. Stir in the zucchini, red bell pepper, tomatoes, and salt, and cook over medium heat, stirring occasionally, for 5 to 7 minutes or until the vegetables are tender. Stir in the basil and few grinds of pepper to taste.

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    modified: 2011.11.24 | created: 2011.11.24





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