My ratatouille

8 Servings

Ingredients

Quantity Ingredient
2 Onions; chopped
2 Cloves garlic; minced
1 Green pepper; cut in squares
1 Red pepper; cut in squares
1 large Eggplant
Salt
3 mediums Zucchini
4 Tomatoes; peeled & chopped
Olive oil cooking spray
1 teaspoon Salt
¼ teaspoon Pepper
1 teaspoon Sugar
½ teaspoon Basil
½ teaspoon Oregano; or thyme
Mushrooms; optional, sliced
Sun-dried tomatoes; optional, cut up

Directions

Cut eggplant into small cubes, sprinkle liberally with salt and let drain in colander while cutting up the rest of the veggies. Slice zucchini into rounds. If the zucchini is large, cut these in half crosswise.

Saute the onions, garlic, and peppers in a very large non-stick skillet which has been sprayed with olive oil cooking spray (or oiled lightly with olive oil) until softened, adding small amounts of water, if necessary to prevent sticking. Add the mushrooms, if used.

Rinse the eggplant cubes and drain. Add to the skillet along with the zucchini and saute a few minutes longer. Add the tomatoes, sun-dried tomatoes (if used) and seasonings. Add a little water if the mixture seems too dry.

Cover and cook over low heat till the veggies are quite soft. If too much liquid remains, uncover and boil some off.

An alternate cooking method is to bake in a moderate oven after the sauteeing step.

Recipe By : Annice

Posted to JEWISH-FOOD digest V96 #64 Date: Sun, 27 Oct 96 10:39:20 +0200 From: Annice Grinberg <VSANNICE@...> Serving Ideas : Serve as a side dish or over pasta or rice or as a topping

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