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Ratatouille

vegetarian ratatouille with zucchini tomatoes and eggplant
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Ratatouille is a French Provençal dish of tomatoes, eggplant, onion, zucchini, and bell peppers, stewed in olive oil, salt and pepper.  

Ingredients

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  • 1/4 cup extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 large onion,roughly chopped
  • 1 small eggplant, roughly chopped
  • 1 large tomato, roughly chopped
  • 2 medium zucchini, roughly chopped
  • Salt and pepper, to taste

Instructions

  1. In a medium size pot, add 2 tablespoons of olive oil, garlic and onion. Cook for about 5 minutes, until onions are soft and translucent.
  2. Add the eggplant and cook for 3 minutes.
  3. Add the tomato and cook for 3 minutes.
  4. Add the zucchini and cook 3 minutes.
  5. Lower heat to a simmer and add the last 2 tablespoons olive oil. Stir, cover and cook for another 10 to 15 minutes, until zucchinis are tender but still a little firm.
  6. Season with salt and pepper and serve.

Notes

Save this ratatouille in a storage container and refrigerate for up to 3 days.

Nutrition

Find it online: https://pickledplum.com/ratatouille-recipe/

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