Moosewood Ratatouille

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 4 medium garlic cloves, minced
• 2 cups chopped onions
• 1 bay leaf
• 1 medium eggplant, peeled and cubed
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons basil
• 1 teaspoon marjoram or 1 teaspoon oregano
• 1/2 teaspoon rosemary
• 1/2 teaspoon thyme
• 2 medium zucchini, cubed
• 2 medium bell peppers, seeded and cut into 1-inch chunks (i usually use red)
• 1 (14 ounce) can diced tomatoes (with juice)
• black pepper
• fresh minced parsley (optional)
• sliced olive (optional)
• fresh parmesan cheese, grated (optional)

Recipe

• 1 heat olive oil in a deep pan.
• 2 add garlic, onion and bay leaf and saute over medium heat for about 5 minutes.
• 3 add eggplant, salt and herbs and stir.
• 4 cover and cook over medium heat, stirring occasionally, for 15-20 minutes until eggplant is soft.
• 5 add zucchini, bell peppers, black pepper, and tomatoes.
• 6 cover and simmer for about 10 more minutes, or until zucchini and bell peppers are tender.
• 7 top with grated parmesan cheese and/or optional ingredients.