Ingredients: |
Ingredients: 1/2 lb eggplant, peeled and cut in round slices, 1/4 inch
salt and pepper
olive oil
3 zucchini, cut in round slices
1/2 thinly sliced yellow onion
1 green pepper sliced in thin strips
3-6 garlic cloves (depending on your taste)
1 lb. firm, ripe tomatoes (preferably fresh from the vine!)
|
Directions: |
Directions:Lay eggplant slices in single layer and sprinkle with salt; let stand for 30 minutes; dry off excess liquid. Heat about 3 T. olive oil in a skillet and saute the eggplant for about 1-2 minutes on each side, then remove to plate.
Add a little more oil to skillet, grind in some fresh ground black pepper to taste, then saute onions, peppers, and garlic until lightly browned. Remove from heat.
Peel tomatoes, slice in half, and squeeze out most of seeds and excess juice. Slice tomatoes into strips, lay them on top of onions and peppers and cook for about 5 minutes until most of the juice disappears, being careful not to burn.
In a 2 1/2 quart casserole, spray or wipe with oil , then make a layer of eggplant slices, followed by a layer of zucchini slices; sprinkled with salt, fresh ground pepper, and fresh chopped parsley. Add a layer of the onion/pepper/tomato mixture. Then another layer of eggplant, then zucchini, etc... then a final layer of onion/pepper/tomato mixture. Place in a 350 degree oven uncovered for 20-30 minutes until heated through. |
This recipe for Ratatouille is from