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Provencale Vegetable Casserole

chef.pierre's picture
<p><a href="http://en.wikipedia.org/wiki/Ratatouille">Image Credit</a></p>
Ingredients
  Eggplant 1 Medium
  Salt 1 Tablespoon
  Olive oil/Vegetable oil 1⁄4 Cup (4 tbs)
  Onions 2 Large, sliced
  Garlic 3 Clove (15 gm), crushed
  Red pepper 1 Medium, cored and cut into cubes
  Green pepper 1 Medium, cored and cut into cubes
  Zucchini 4 Medium, sliced 3/4 inch thick
  Tomatoes 3 Medium, peeled, seeded and cut into coarse cubes
  Salt 1⁄4 Teaspoon
  Freshly ground pepper To Taste
  Thyme 1⁄4 Teaspoon
  Oregano 1⁄4 Teaspoon
  Bay leaf 1
  Chopped parsley 2 Tablespoon
Directions

MAKING
1. Cut eggplant into 1/2-inch-thick slices. Cut into chunks.
2. Sprinkle 1 tablespoon salt on it and keep aside for 30 minutes.
3. Place in paper towels to dry.
4. In a large frying pan heat oil.
5. Add onions, garlic, and sauté for 2 minutes.
6. Stir in red and green peppers, cook for 2 minutes.
7. Add eggplant and fry for 3 minutes to brown lightly.
8. Add zucchini, tomatoes, and seasonings, except parsley.
9. Cook uncovered over simmering heat for 30 to 40 minutes.
10. Baste the vegetables often.
11. Cook covered and reduce heat.
12. Discard bay leaf and chili.

SERVING
13. Garnish with parsley.
14. Serve hot or cold.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy
Preparation Time: 
25 Minutes
Cook Time: 
20 Minutes
Ready In: 
45 Minutes
Servings: 
6

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