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Ratatouille Provencale

Barbecue.Master's picture
Ingredients
  Olive oil 1⁄3 Cup (5.33 tbs)
  Onions 2 Large, sliced
  Eggplants 2 Large, unpeeled, cubed
  Green peppers 2 , trimmed and sliced
  Zucchini 6 Medium, unpeeled, sliced
  Garlic 2 Clove (10 gm), crushed
  Tomatoes 1 Pound, blanched, peeled and chopped
  Freshly ground black pepper To Taste
  Salt To Taste
  Finely chopped fresh parsley 2 Tablespoon
  Finely chopped fresh oregano 1 Tablespoon
  Finely chopped fresh marjoram 2 Teaspoon
  Finely chopped fresh basil 2 Teaspoon
Directions

Heat olive oil in the bottom of a heavy casserole.
Add onions and saute until transparent.
Add eggplant cubes, green pepper and zucchini.
Stir well.
Cover and simmer for 10 minutes.
Stir in garlic and tomatoes.
Season to taste with pepper and salt.
Continue cooking until tomatoes are soft.
Cover and simmer for another 10 to 15 minutes.
Add parsley, oregano, marjoram and basil.
Cover and simmer over low heat for 8 to 10 minutes.
Chill.

Recipe Summary

Cuisine: 
French
Course: 
Side Dish
Method: 
Saute
Restriction: 
Vegetarian
Interest: 
Gourmet

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