M
MiniMe
Guest
Ratatouille
1 medium eggplant (about 1-1/2 pounds) 1/4 cup olive oil
2 small zucchini (about 1/2 pound) 1-1/2 tsp salt
1 medium green bell pepper chopped (about 1 cup) 1/4 tsp pepper
1 medium onion, finely chopped (about 1/2 cup) 1 clove garlic, crushed
6 roma tomatoes, cut into quarters
Wash eggplant; peel if desired. Cut eggplant into 1/2 inch cubes. Wash zucchini, cut lengthwise and cut into cubes. Heat oil in skillet until hot. Add green bell peppers and onion. Sautee 3-4 minutes. Add remaining ingredients and cook all ingredients in skillet over medium heat 10 to 15 minutes, stirring occasionally, until zucchini is tender.
1 medium eggplant (about 1-1/2 pounds) 1/4 cup olive oil
2 small zucchini (about 1/2 pound) 1-1/2 tsp salt
1 medium green bell pepper chopped (about 1 cup) 1/4 tsp pepper
1 medium onion, finely chopped (about 1/2 cup) 1 clove garlic, crushed
6 roma tomatoes, cut into quarters
Wash eggplant; peel if desired. Cut eggplant into 1/2 inch cubes. Wash zucchini, cut lengthwise and cut into cubes. Heat oil in skillet until hot. Add green bell peppers and onion. Sautee 3-4 minutes. Add remaining ingredients and cook all ingredients in skillet over medium heat 10 to 15 minutes, stirring occasionally, until zucchini is tender.
