Ratatouille
CATEGORIES
INGREDIENTS
- Servings: 8
- 1 teaspoon olive oil
- 1 large onion, peeled and chopped into 1/2-inch pieces
- 2 small eggplant, unpeeled and chopped into 1/2-inch cubes
- 2 medium zucchini, chopped into l/2-inch cubes
- 1 green bell pepper, cored and chopped into 1/2-inch pieces
- 1 red bell pepper, cored and chopped into 1/2-inch pieces
- 4-ounce can mushrooms, drained 28-ounce can crushed tomatoes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon crushed thyme
- 1/2 teaspoon crushed oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon freshly ground black pepper
DIRECTIONS
- In a large nonstick skillet, saute the onion, eggplant, zucchini, and peppers in the oil over medium-high heat for about 10 minutes or until the vegetables are tender but not mushy.
- Add the remaining ingredients, bring to a boil, reduce heat, and simmer uncovered for about 10 minutes