Ratatouille

Ratatouille
Ratatouille

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 2

    small eggplants, peeled and cubed

  • 2

    tsps. kosher or sea salt and more to taste

  • 6

    tbs. olive oil

  • 2

    medium sized onions, thinly sliced

  • 3

    garlic cloves, minced

  • 2

    red or green peppers, seeds and stems removed, thinly sliced

  • 4

    medium sized tomatoes, diced

  • 4

    small zucchini or summer squash, halved lengthwise then sliced into half moons

  • 1

    tbsp. chopped fresh basil

  • 2

    tbsps. chopped fresh parsley

  • 2

    tsps. chopped fresh oregano or 1 tsp. dried

Directions

In a colander, toss eggplant with salt. Let sit 30 minutes; then rinse well and dry thoroughly. Heat oil in a large (14 inch) frying pan over medium high heat. Add onions, eggplants, garlic and peppers; cook, stirring often, until softened, 8 - 10 minutes. Add tomatoes and cook until most of the liquid evaporates. Add zucchini and cook until tender, about 10 minutes more. Stir in basil, parsley, and oregano; then taste and add more salt if you like.

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