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Ratatouille

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Ingredients

  • 1/2 tray of Grilled Chicken and Mozzarella Ravioli
  • 3/4 cup olive oil
  • 1 onion, cut 1/2 inch dice
  • 3 cloves of garlic, minced
  • 1 red or yellow pepper, cut 1/2 inch dice
  • 1 small eggplant cut, 1/2 inch dice
  • 1 zucchini, cut 1/2 inch dice
  • 1 20 oz. can plum tomatoes, chopped
  • grated Parmesan cheese
  • salt and pepper to taste
  • French herbs

Details

Preparation

Step 1

1. Heat a large skillet over high heat. Cook onions and garlic in olive oil until the onions are tender. Add in pepper, and cook until the peppers are tender. Season with salt and black pepper. Remove and keep warm.

2. Return the pan over high heat, and saute the zucchini until tender. Remove from pan and add to the onions and peppers mixture.

3. REturn the pan to high heat and saute the eggplant in hot oil until browned and softened. Ad the tomatoes and bring to a boil. Reduce to a simmer; add the onions, pepper, zucchini mixture. Blend together well, mixing with a wooden spatula, and continue to simmer to 3 minutes. Add pinch of French herbs.

4. Serve over cooked pasta and top with Parmesan cheese.

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