Garlic Eggplant Ratatouille
|Onions||2 , thinly sliced|
|Olive oil||1 Tablespoon|
|Minced garlic||1 Teaspoon|
|Eggplant||1 Small, cubed (1 Pound)|
|Zucchini||2 Medium, thinly sliced on the diagonal|
|Green pepper||1 , thinly sliced|
|Canned chopped tomatoes||14 1⁄2 Ounce, drained|
|Minced parsley||1⁄4 Cup (4 tbs) (Fresh)|
|Dried basil||1 Teaspoon|
|Dried marjoram||1⁄4 Teaspoon|
|Dried tarragon||1⁄4 Teaspoon|
|Ground black pepper||1⁄4 Teaspoon|
In a 4-quart casserole, combine the onions, oil, and garlic.
Cover with a lid and microwave on high for 5 minutes, or until the onions are translucent.
Add the eggplant, zucchini, and green peppers.
Cover with a lid.
Microwave on high for a total of 8 to 10 minutes, stirring twice during this time, until the vegetables are tender.
Add the tomatoes, parsley, basil, marjoram, tarragon, and pepper.
Cover with a lid and microwave on high for 4 to 5 minutes, or until heated through.
Stir, cover, and let stand for 2 to 3 minutes.