Simple Zucchini And Eggplant Ratatouille
|Olive oil||6 Tablespoon|
|Onions||2 , thinly sliced|
|Garlic||2 Clove (10 gm), thinly sliced|
|Zucchini||4 , sliced|
|Green pepper||1 , seeded and sliced|
|Eggplant||1 Small, peeled and diced|
|Chopped fresh basil/1 teaspoon dried basil||1 1⁄4 Tablespoon|
|Tomatoes||4 , coarsely chopped|
Heat oil in a flameproof casserole or pan and in it saute onions until soft and golden.
Add garlic, zucchini and green pepper, cover and cook over a fairly high heat for 5 minutes.
Add eggplant, basil, tomatoes, salt and pepper.
Cover casserole or pan and continue cooking for 20-30 minutes, until vegetables are tender but not mushy.
If using a casserole you may transfer the Ratatouille to a moderate oven to cook, if using a pan, simmer gently over a low heat.