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Microwave Garlic And Onion Ratatouille

Microwave.Lady's picture
Ingredients
  Eggplant 1 1⁄2 Pound (1 Eggplant)
  Olive oil 1⁄4 Cup (4 tbs)
  Garlic 2 Clove (10 gm), minced
  Onion 1 Medium, sliced
  Zucchini 1 Pound, sliced to make about 3 cups (3 Medium Sized)
  Green pepper 1 , cut into strips
  Firm tomatoes 4 , chopped
  Basil 1 Teaspoon
  Salt 1 Teaspoon
  Thyme 1 Pinch, crumbled
  Pepper 1⁄4 Teaspoon
  Minced fresh parsley 1⁄4 Cup (4 tbs)
  Grated parmesan cheese 2 Tablespoon
Directions

Place eggplant on microproof rack, pierce well with fork.
Cook on HI (max. power) 7 minutes.
Set aside to cool.
In 2 1/2-quart glass casserole, combine olive oil, garlic, and onion.
Cook, covered, on HI (max. power) 4 minutes, or until onion is limp.
Stir in zucchini and green pepper.
Peel eggplant and cut into 1 1/2-inch cubes (about 2 cups).
Add to zucchini mixture, stir well.
Cook, covered, on HI (max. power) 5 minutes.
Stir in tomatoes, basil, salt, thyme, and pepper.
Cook, uncovered, on HI (max. power) 6 to 8 minutes, or until vegetables are tender.
Sprinkle with Parmesan cheese.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Side Dish
Method: 
Microwaving
Restriction: 
Lacto Ovo Vegetarian

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