Moosewood Ratatouille
- Ready In:
- 1hr 30mins
- Ingredients:
- 17
- Serves:
-
4-6
ingredients
- 3 tablespoons olive oil
- 4 medium garlic cloves, minced
- 2 cups chopped onions
- 1 bay leaf
- 1 medium eggplant, peeled and cubed
- 1 1⁄2 teaspoons salt
- 1 1⁄2 teaspoons basil
- 1 teaspoon marjoram or 1 teaspoon oregano
- 1⁄2 teaspoon rosemary
- 1⁄2 teaspoon thyme
- 2 medium zucchini, cubed
- 2 medium bell peppers, seeded and cut into 1-inch chunks (I usually use red)
- 1 (14 ounce) can diced tomatoes (with juice)
- black pepper
- fresh minced parsley (optional)
- sliced olive (optional)
- fresh parmesan cheese, grated (optional)
directions
- Heat olive oil in a deep pan.
- Add garlic, onion and bay leaf and saute over medium heat for about 5 minutes.
- Add eggplant, salt and herbs and stir.
- Cover and cook over medium heat, stirring occasionally, for 15-20 minutes until eggplant is soft.
- Add zucchini, bell peppers, black pepper, and tomatoes.
- Cover and simmer for about 10 more minutes, or until zucchini and bell peppers are tender.
- Top with grated parmesan cheese and/or optional ingredients.
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
Diana Adcock
Geneseo, Illinois