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Ratatouille

Healthycooking's picture
Ingredients
  Onions 2 Medium, peeled and sliced
  Garlic 1 Clove (5 gm), minced
  Olive oil 5 Tablespoon
  Zucchini squash 2 Small, washed and thinly sliced
  Eggplants 2 Small, peeled and cubed
  Green peppers 2 Medium, washed and thinly sliced
  Tomatoes/Two cups canned tomatoes, coarsely chopped 5 Medium, peeled and quartered
  Freshly snipped basil/1/2 to 1 teaspoon dried basil leaves 2 Tablespoon
  Freshly snipped parsley 2 Tablespoon
  Salt 1 Teaspoon
  Kelp powder 1 Teaspoon
  Freshly ground pepper 1⁄4 Teaspoon
Directions

Using a large, heavy skillet, saute onions and garlic in 2 tablespoons olive oil for 5 minutes.
Add zucchini squash, eggplant and green pepper to skillet, adding more oil as needed.
Stir gently, but thoroughly.
Saute mixture for 10 minutes.
Stir in the fresh or canned tomatoes, basil, parsley, salt, kelp and pepper.
Reduce heat, cover skillet tightly and continue to simmer for 15 minutes longer.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Side Dish
Ingredient: 
Vegetable
Interest: 
Everyday

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