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Ratatouille Recipe

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This recipe for Ratatouille is from Quaker Employee Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 T. olive oil
1 onion, thinly sliced
4 cloves of garlic, peeled and sliced
1 small bay leaf
1 small egg plant, cut into 1/2 inch pieces (about 3 cups)
1 small zucchini, halved length wise and cut into thin slices
1 red bell pepper, cut into slivers
4 plum tomatoes, coarsely chopped (about 1 1/4 cups)
1 teaspoon kosher salt
1/2 cup shredded fresh basil leaves
freshly ground pepper
Directions:
Directions:
Over medium to low heat, add the oil to a large skillet with the onion, garlic, and bay leaf, stirring occasionally, until the onion is softened.
Add the eggplant and cook, stirring occasionally, for 8 minutes or until the eggplant has softened. Stir in the zucchini, red bell pepper, tomatoes and salt. Cook overmeadium heat, stirring occasionally for 5-7 more minutes or until the vegetables are tender. Stir in the basil and few grinds of pepper to taste.
Number Of Servings:
Number Of Servings:
2-3
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
One of my favorites!

 

 

 

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