Easy Zucchini Ratatouille
|Eggplant||1 , peeled and cubed|
|Olive oil||2 Tablespoon|
|Garlic||3 Clove (15 gm), crushed|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Sliced zucchini||3 Cup (48 tbs)|
|Onions||3 , sliced|
|Green peppers||2 , cut in strips|
|Tomatoes||5 , peeled and chopped|
|Celery stalks||2 , sliced|
|Parsley||2 Tablespoon, minced|
|Ground pepper||To Taste|
|Thyme||1⁄2 Teaspoon, crushed|
In heavy skillet saute eggplant in olive oil until light brown.
Put eggplant with garlic in large pot or dutch oven.
Add some of vegetable oil to skillet; saute zucchini; remove to pot.
Repeat this with onion, green peppers, tomatoes, and celery, adding a little more oil for each vegetable.
Add seasonings to pot and cook mixture, stirring, for about 10 minutes; then turn heat very low, cover pot, and simmer slowly for About an hour.
If there is any liquid left in pot, uncover and cook it down.
This is delicious hot or cold, a good accompaniment for roasts or as filling for omelets.