Ratatouille
A classic recipe full of your favorite end-of-summer veggies that creates the perfect hearty stew.
Ingredients
Olive oil
3 tablespoons
Garlic cloves
4 medium minced
Onion
2 cups chopped
Bay leaf
1
Eggplant
1 medium
Salt
1 1/2 teaspoons
Basil
1 1/2 teaspoons
Marjoram or oregano
1 teaspoon
Rosemary
1/2 teaspoon
Thyme
1/2 teaspoon
Zucchini
2 medium, cubed
Bell peppers
2 medium, cut
Diced tomatoes (with juice)
1 can
Black pepper
To taste
Parsley
Garnish
Parmesan cheese
Garnish
Heat olive oil in a pan. Add garlic, onion and bay leaf and saute over medium heat for about 5 minutes.
Add eggplant, salt and herbs and stir. Cover and cook over medium heat, stirring occasionally, for 15-20 minutes until eggplant is soft.
Add zucchini, bell peppers, black pepper, and tomatoes. Cover and simmer for about 10 more minutes, or until zucchini and bell peppers are tender.
Top with grated parmesan cheese and parsley to serve.