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Red Pepper Ratatouille

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Ratatouille is a mixed vegetable stew made with herbs to taste. cooked together and flavored with garlic, this ratatouille stew is a wonderfully flavorful and fresh stew, that is often enjoyed in my family. Made with eggplant, zucchini and tomatoes as main ingredients, this can be served with rice or crusty bread rolls.
Ingredients
  Eggplant 1 Medium
  Olive oil/Vegetable oil 1⁄4 Cup (4 tbs)
  Onions 2 Large, sliced
  Garlic 3 Clove (15 gm), crushed
  Red pepper 1 Medium, cored, cut into cubes
  Green pepper 1 Medium, cored, cut into cubes
  Zucchini 4 Medium, sliced 0.75 inch thick
  Tomatoes 3 Medium, peeled, seeded, 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 fresh parsley 2 Tablespoon
Directions

Cut eggplant into 1/2 inch thick slices, then into chunks.
Sprinkle with 1 tablespoon salt; let stand 30 minutes.
Dry thoroughly.
Heat oil in large frying pan; saute onions and garlic 2 minutes.
Add peppers; cook 2 minutes.
Add eggplant; brown lightly on both sides (about 3 minutes).
Add zucchini, tomatoes, and seasonings (except parsley).
Simmer gently, uncovered, 30 to 40 minutes, until all vegetables are just tender.
Baste often; do not scorch.
Cover; reduce heat if necessary.
Remove bay leaf.
Garnish with parsley.

Recipe Summary

Cuisine: 
French
Course: 
Side Dish
Method: 
Stewed
Ingredient: 
Vegetable

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