Ratatouille

By bdeedman

Mediterranean vegetable stew

Ingredients

• 3 T olive oil
• 4 med cloves garlic, chopped
• 2 C onion chopped
• 1 med eggplant (7-8inch long, 4-5in diameter) cubed
• 1 1/2 t salt
• 1 1/2 t basil
• 1/2 t thyme
• 1 1/2 t cumin
• 2 t chili powder
• cayenne to taste
• 1 6-7inch zucchini, cubed
• 2 med bell peppers, in strips
• fresh black pepper
• 1 14 1/2oz can tomatoes
• freshly minced parsley
• minced olives

Preparation

Step 1

Heat olive oil in skillet. Add garlic, onion, and saute over med heat for 5 min
Add eggplant, salt, herbs, and stir. Cover and cook over med heat, 15-20min, stirring occasionally, until eggplant is soft.
Add zucchini, peppers, black pepper, and tomatoes (break up tomatoes with spoon). Cover and simmer for 10 more min or until zuddhini and peppers are tender

Serve hot, warm or at room temp, topped with parsley and olives or plain