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Garlic Eggplant Ratatouille

Microwaverina's picture
Ingredients
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Microwaving
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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