The Young And The Ratatouille
|Oil||1⁄2 Cup (8 tbs)|
|Onions||2 Large, chopped|
|Garlic||2 Clove (10 gm), minced|
|Eggplant||1 Medium, chopped|
|Zucchini||6 Medium, chopped|
|Bell peppers||2 , cut in small thin slices (Use Red Or Green)|
|Bell peppers||2 , cut into small thin slices (Red / Green Variety)|
|Parsley||1⁄2 Cup (8 tbs)|
|Jack cheese||1 Cup (16 tbs), grated|
|Grated jack cheese||1 Cup (16 tbs)|
1 In a large skillet, heat oil .
2 Add in onions and garlic and cook until glazed.
3 Add eggplant, zucchini, bell peppers, and spices.
4 Cook until eggplant is almost done.
5 Add tomatoes and cook for another 15 minutes.
6 Sprinkle cheese on top. Cover and let the cheese melt, or
7 Transfer in a casserole dish, cover with cheese and bake in a 350 degrees farenheit oven until cheese melts.
8 Serve hot.