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Ingredients
| garlic: 2 cloves |
| parsley: 1/2 cup (fresh) |
| eggplants: 1 |
| olive oil: 1/2 cup |
| zucchini squash: 2 whole squashes |
| onions: 3 |
| green bell pepper: 2 |
| red tomatoes: 6 (peeled) |
| dried basil (ground): 1 tsp |
| salt: 2 tsp |
| black pepper: 1/4 tsp |
Ratatouille
Credit: Food.com
User rating:
-
Prep Time
50 min -
Cook Time
0 min -
Servings
6 serving(s)
Tags
- Mince garlic and parsley and mix together.
- Set aside.
- Cut eggplant into quarters, lengthwise, and slice.
- In a large skillet saute eggplant, in 3 tablespoons of the olive oil, until light brown (about 5 min.). Remove from skillet.
- Slice zucchini and saute in 2 tablespoons olive oil in skillet, until light brown (about 3-5 min.). Remove from skillet.
- Slice onions and green pepper.
- Saute in the remaining olive oil until tender (about 10 min.).
- Cut tomatoes in half and gently squeeze out the seeds.
- Slice tomatoes in 1/2 inch slices.
- Arrange 1/3 of the tomato slices in the bottom of a dutch oven or heavy skillet with high sides.
- Layer half of the eggplant,zucchini. onion and green pepper on top.
- Add 1/3 of the minced garlic and parsley mixture, basil, salt and pepper.
- Repeat layers.
- Top with remaining sliced tomato.
- Sprinkle with remaining garlic and parsley, basil, salt and pepper.
- Cook, covered, over low heat 15 minutes.
- Uncover and baste with juices.
- Cook, uncovered, until juices have evaporated (10-15 min.).