Ratatouille

Total Time: 50 mins Preparation Time: 50 mins

Ingredients

• Servings: 6
• 2 garlic cloves
• 1/2 cup fresh parsley
• 1 small eggplant
• 1/2 cup olive oil
• 2 small zucchini
• 3 onions
• 2 green peppers
• 6 tomatoes, peeled
• 1 teaspoon dried basil
• 2 teaspoons salt
• 1/4 teaspoon pepper

Recipe

• 1 mince garlic and parsley and mix together.
• 2 set aside.
• 3 cut eggplant into quarters, lengthwise, and slice.
• 4 in a large skillet saute eggplant, in 3 tablespoons of the olive oil, until light brown (about 5 min.). remove from skillet.
• 5 slice zucchini and saute in 2 tablespoons olive oil in skillet, until light brown (about 3-5 min.). remove from skillet.
• 6 slice onions and green pepper.
• 7 saute in the remaining olive oil until tender (about 10 min.).
• 8 cut tomatoes in half and gently squeeze out the seeds.
• 9 slice tomatoes in 1/2 inch slices.
• 10 arrange 1/3 of the tomato slices in the bottom of a dutch oven or heavy skillet with high sides.
• 11 layer half of the eggplant,zucchini. onion and green pepper on top.
• 12 add 1/3 of the minced garlic and parsley mixture, basil, salt and pepper.
• 13 repeat layers.
• 14 top with remaining sliced tomato.
• 15 sprinkle with remaining garlic and parsley, basil, salt and pepper.
• 16 cook, covered, over low heat 15 minutes.
• 17 uncover and baste with juices.
• 18 cook, uncovered, until juices have evaporated (10-15 min.).