French Vegetable Ragout
|Onion||1 Medium, sliced|
|Garlic||1 Clove (5 gm), chopped|
|Olive oil/Vegetable oil||2 Tablespoon|
|Tomatoes||4 Medium, cut into fourths|
|Zucchini||1 Medium, sliced|
|Green pepper||1 Medium, cut into strips|
|Snipped parsley||1⁄4 Cup (4 tbs)|
|Dried basil leaves||1⁄2 Teaspoon|
Cut eggplant into 1/2-inch cubes (about 5 cups).
Cook and stir onion and garlic in oil in 12-inch skillet until onion is tender.
Add eggplant and remaining ingredients.
Heat to boiling; reduce heat.
Cover and simmer, stirring occasionally, until vegetables are crisp-tender, about 10 minutes.