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Easy Zucchini Ratatouille

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  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
  Salt To Taste
  Ground pepper To Taste
  Thyme 1⁄2 Teaspoon, crushed
  Marjoram 1⁄4 Teaspoon

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.

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