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
  1. 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.
  2. Add the remaining ingredients, bring to a boil, reduce heat, and simmer uncovered for about 10 minutes