Ratatouille With Garlic
|Olive oil||1⁄2 Cup (8 tbs)|
|Onions||2 Large, sliced|
|Garlic||2 Clove (10 gm), minced or mashed|
|Eggplant||1 Medium, cut in 1/2-inch cubes|
|Zucchini||6 Medium, thickly sliced|
|Bell peppers||2 , seeded and cut in chunks (Colored Red Or Green)|
|Minced parsley||1⁄2 Cup (8 tbs)|
|Tomatoes||4 Large, cut in to chunks|
Heat 1/4 cup of the oil in a large frying pan over high heat.
Add onions and garlic and cook, stirring, until onions are soft but not browned.
Stir in the eggplant, zucchini, peppers, 2 teaspoons salt, basil, and minced parsley; add a little of the oil as needed to keep the vegetables from sticking.
Cover pan and cook over moderate heat for about 30 minutes; stir occasionally, using a large spatula and turning the vegetables to help preserve their shape.
If mixture becomes quite soupy, remove cover to allow moisture to escape.
Add the tomatoes to the vegetables in the pan and stir to blend.
Also add more oil if vegetables are sticking.
Cover and cook over moderate heat for 15 minutes; stir occasionally.
Again, if mixture becomes soupy during this period, remove cover to allow moisture to evaporate.