Ratatouille

By Beefman-2

Ingredients

• 6 TBSP OLIVE OIL
• 1 LARGE EGGPLANT, IN CHUNKS , UNPEELED
• 1 MED. YELLOW SQUASH IN CHUNKS
• 1 MED. ZUCCHINI IN CHUNKS
• 2 MED. ONIONS, THINLY SLICED
• 2-3 CLOVES GARLIC MINCED
• 2 GREEN PEPPERS DICED
• 1 SWEET RED PEPPER DICED
• 2 - 14 OUNCE CAN STEWED TOMATOES
• 1 SM CAN ARTICHOKE HEARTS
• 1/2 LB FRESH MUSHROOMS SLICED OR QUARTERED
• 1 TBSP ITALIAN SEASONING
• SALT AND PEPPER TO TASTE
• PARMESAN CHEESE

Details

Servings 5

Preparation

Step 1

Saute garlic and onion in oil until tender. Add eggplant. Saute 5-10 minutes. Remove eggplant to covered bowl. Add zucchini, yellow squash, peppers and mushrooms. Simmer 10 minutes. Add stewed tomatoes and artichoke hearts. Simmer 5 more minutes. Add cooked eggplant. Simmer and cover all ingredients together an additional 20 minutes. Serve warm or cold. Can be frozen. Serves 8-10.