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ratatouille2 medium eggplants

4 medium zucchini

2 medium onions

3 medium red ripe tomatoes

2 medium bell peppers

2 cloves garlic

1 teaspoon salt

1 tablespoon fresh oregano or 1 teaspoon dried

1 tablespoon fresh basil or 1 teaspoon dried

Cut the eggplants into 1-inch cubes.  Slice the zucchini into ½-thick slices.  Slice onions, chop tomatoes and peppers and mince the garlic.  Put the eggplant and zucchini in a colander, sprinkle with salt and toss lightly.  Allow to drain for at least 30 minutes.  Rinse and pat dry with paper towels.

In a heavy non-stick skillet, heat oil over medium-high heat on the stove.  Add the onions, and sauté until translucent, about 3 minutes.  Stir in green peppers, tomatoes, eggplant, zucchini, garlic, salt, pepper, oregano and basil.  Reduce heat, cover and simmer 30-45 minutes or until the vegetables are thoroughly cooked.  Stir to prevent sticking.  Remove from heat and serve.

Virginia Cooperative Extension, Cultivate, July 2013, p. 7

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