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Garden Ratatouille

  Eggplant 2 Small, peeled and thinly sliced
  Salt To Taste
  Olive oil 2 Tablespoon, divided
  Zucchini 4 Small, sliced
  Onions 2 Cup (32 tbs), chopped
  Garlic 3 Clove (15 gm), minced
  Green bell peppers 3 , cut into cubes
  Tomatoes 2 Cup (32 tbs), chopped
  Parsley 1⁄2 Cup (8 tbs), chopped
  Oregano/1 teaspoon dried oregano 2 Teaspoon
  Granulated sugar 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Cooked brown rice 6 Cup (96 tbs)

Preheat oven to 325 degrees.
In a colander sprinkle eggplant with salt.
Drain for 30 minutes.
Dry with paper towels.
Brush a nonstick skillet with a small amount of oil.
In the oiled skillet saute the eggplant over medium heat until softened, brushing skillet with oil as necessary.
Remove eggplant.
Add the remaining oil and zucchini.
Saute until tender.
Remove zucchini with a slotted spoon.
Add onions and garlic.
Saute for 5 minutes.
Add green peppers, tomatoes, parsley, oregano, sugar, 1/2 teaspoon salt and pepper.
Cook for 5 minutes longer.
In a casserole layer eggplant, zucchini and tomato mixture 1/2 at a time; cover.
Bake for 1 hour.
Serve over hot rice.

Recipe Summary

Difficulty Level: 
Side Dish
Lacto Ovo Vegetarian

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