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Ratatouille

Diabetic.Foodie's picture
Ingredients
  Olive oil 2 Teaspoon
  Yellow onions 2
  Garlic 3 Clove (15 gm)
  Eggplants 2 , cubed
  Zucchini 4 Small, cubed
  Green bell peppers 2 , sliced
  Fennel seed 2 Teaspoon
  Plum tomatoes 1 Pound, chopped
  Basil 1 Teaspoon
  Salt 1 Teaspoon
  Parsley 1⁄2 Teaspoon
  Cornstarch 2 Teaspoon
  Cold water 1⁄4 Cup (4 tbs)
Directions

Heat the olive oil in a large nonstick skillet or wok.
Add the onions and garlic; saute for 2 minutes, tossing lightly.
Add the eggplant, zucchini, green pepper, and fennel seed; stir to mix well.
Add the tomatoes and seasonings.
Cover and cook over medium heat for Sauteed Cauliflower 3 minutes, stirring occasionally.
Combine cornstarch and water in a cup or shaker; blend thoroughly.
Pour over the vegetables.
Cook and stir until mixture is clear and thickened.

Recipe Summary

Cuisine: 
French
Ingredient: 
Vegetable

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