Ratatouille

Ingredients:

1 medium eggplant
2 medium zucchini
2 tomatoes
1 broccoli 1 small onion
2 cloves garlic
1/4 cup olive oil
1 tsp. oregano
salt
1/4 water to help steam vegetables in pan

Sliced eggplant.

 

 

 

 

 

Step 1: Slice and cube eggplant and sprinkle with salt. Let sit for approximately 20 minutes, so that bitter juices drain out and then dry cubes on paper towel. While eggplant is sitting prepare other vegetables.

 

 

Cubed eggplant sprinkled with salt.

 

 

 

 

 

Step 2: Quarter and slice zucchini into 1 inch pieces.

 

 

Cut vegetables with Chopped onion and garlic.

 

 

 

 

 

Step 3: Cut broccoli flowerets off stem. Finely chop onion and garlic.

 

Saute eggplant in olive oil with onion and garlic.

 

 

 

 

Step 4: Heat olive oil in extra large pan on medium heat and saute eggplant with onion and garlic. Cook for approximately 5 to 10 minutes until eggplant is soft. Keep turning so eggplant doesn't stick.

 

 

 

 

 
Add remaining vegetables

 

 

 

 

 

Step 5: Add remaining vegetables (except tomatoes,) oregano and the 1/4 cup of water to help steam vegetables. When broccoli and zucchini are tender add the tomatoes for the last 2 minutes of cooking.

Serve.

 

 

 

 

 

Date Published: 2007-10-04 00:00:00

Section: Food and Recipes,