Healthy Garlic Ratatouille
|Olive oil||5 Tablespoon|
|Onions||3 , thinly sliced|
|Garlic||2 Clove (10 gm), chopped|
|Green peppers||2 , seeded and sliced into thin strips|
|Red pepper||1 , seeded and sliced into thin strips|
|Eggplants||3 Medium, degorged|
|Zucchini||4 , sliced|
|Canned tomatoes||1⁄2 Pound, peeled and chopped (4 Large Ones Or 225 Grams)|
|Freshly ground black pepper||To Taste|
|Fresh rosemary/Dried rosemary||1⁄4 Teaspoon|
|Thyme leaves/Dried rosemary||1⁄4 Teaspoon|
|Basil/Dried rosemary||1⁄4 Teaspoon|
Heat the oil over low heat in a heavy casserole.
Add the onions and garlic and cook for 5 minutes or until they are soft, but not brown.
Add the peppers, eggplants and zucchini, stir well and cook over very low heat for at least 30 minutes, stirring from time to time.
Add the tomatoes and season well with salt and black pepper.
Add the herbs and cook for 30 minutes more on low heat.