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Healthy Garlic Ratatouille

Western.Chefs's picture
Ingredients
  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
  Salt To Taste
  Fresh rosemary/Dried rosemary 1⁄4 Teaspoon
  Thyme leaves/Dried rosemary 1⁄4 Teaspoon
  Basil/Dried rosemary 1⁄4 Teaspoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Saute
Restriction: 
Vegetarian
Ingredient: 
Eggplant
Interest: 
Everyday, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes
Servings: 
4

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