Microwave Garlic And Onion Ratatouille
|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|
|Thyme||1 Pinch, crumbled|
|Minced fresh parsley||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||2 Tablespoon|
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.