Ratatouille
Serves:
4
Prep Time:
Cook Time:
Total Time:
Prep Time:
Cook Time:
Total Time:
Ingredients:
3 tablespoons | olive oil |
1 | onion, thinly sliced |
4 | garlic cloves, peeled and sliced |
1 | small bay leaf |
1 | small eggplant, cut into 1/2-inch pieces (about 3 cups) |
1 | small zucchini, halved lengthwise and cut into thin slices |
1 | red bell pepper, cut into slivers |
4 | plum tomatoes, coarsely chopped (about 1 1/4 cups) |
1 teaspoon | kosher salt |
1/2 cup | shredded fresh basil leaves |
freshly ground black pepper | |
Directions:
1 Over medium-low heat, add the oil to a large skillet with the onion, garlic, and bay leaf, stirring occasionally, until the onion has softened.
2 Add the eggplant and cook, stirring occasionally, for 8 minutes or until the eggplant has softened. Stir in the zucchini, red bell pepper, tomatoes, and salt, and cook over medium heat, stirring occasionally, for 5 to 7 minutes or until the vegetables are tender. Stir in the basil and few grinds of pepper to taste.
Source: realsimple.com