Red Pepper Ratatouille
|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|
|Freshly ground pepper||To Taste|
|Chopped fresh parsley||2 Tablespoon|
Cut eggplant into 1/2 inch thick slices, then into chunks.
Sprinkle with 1 tablespoon salt; let stand 30 minutes.
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.