Simple Onion Ratatouille
|Eggplant||1 Large, cut into 1 -inch cubes|
|Zucchini||4 Medium, sliced 1/2 inch thick|
|Olive oil||2 Tablespoon|
|Onions||2 Medium, sliced|
|Bell peppers||2 Medium, chopped (Use Red, Green Or Yellow)|
|Tomatoes||2 Large, chopped|
|Garlic||2 Clove (10 gm), minced|
|Ground black pepper||To Taste|
|Chopped fresh thyme/1 teaspoon dried thyme||1 Tablespoon|
|Chopped fresh oregano/1 teaspoon dried oregano||1 Tablespoon|
|Chopped fresh basil/1 teaspoon dried basil||1 Tablespoon|
Put eggplant and zucchini in a colander, sprinkle with salt and toss lightly.
Allow to drain for at least 30 minutes.
Rinse and pat dry with paper towels.
In a heavy, nonstick skillet, heat oil over medium-high heat.
Saute onions until translucent, 2 to 3 minutes.
Stir in peppers, tomatoes, eggplant, zucchini, garlic, salt, pepper, thyme, oregano and basil.
Reduce heat, cover and simmer 30 to 45 minutes, or until vegetables are thoroughly cooked.
Stir occasionally to prevent sticking.
Uncover and cook another 5 minutes to reduce liquid.