Ratatouille (Eggplant and Tomatoes)

By AnneS

Ingredients

• 1 small eggplant
• 4 small zucchini (optional)
• Boiling water
• 1 medium onion, chopped
• 1/4 cup oil
• 1 pound ground beef
• 3 tomatoes, peeled and cut in eights
• 2 teaspoons parsley flakes
• 1 clove garlic
• 1 teaspoon salt
• Dash pepper

Preparation

Step 1

Peel and cube eggplant and zucchini. Cover and cook in 1" boiling water for 10 minutes; drain. In a large skilled, sauté onion in oil until browned; add the ground beef and cook until it loses its color. Add eggplant, zucchini, tomatoes, parsley, garlic, S&P; cover and simmer 20 minutes, or until tender.