Microwave Green Pepper Ratatouille
|Eggplant||1 1⁄2 Pound, peeled and cut into 1 inch cubes (1 Medium Size)|
|Onion||1 Medium, thinly sliced and separated into rings|
|Green pepper||1 , thinly sliced|
|Garlic clove||1 Large, minced|
|Olive oil||1⁄4 Cup (4 tbs)|
|Zucchini||3⁄4 Pound, thinly sliced (1 Medium Size)|
|Dried basil leaves||1 1⁄2 Teaspoon|
|Dried marjoram leaves||1 1⁄2 Teaspoon|
|Tomato||1 Large, chopped|
Mix eggplant, onion, green pepper, garlic and olive oil in 3-quart casserole.
Microwave, covered, at HIGH (100%) until onion and green pepper are tender, 8 to 10 minutes, stirring once or twice during cooking time.
Add zucchini, basil, marjoram, salt and pepper.
Microwave, covered, at HIGH (100%) until eggplant and zucchini are tender, 5 to 7 minutes.
Gently stir in tomato.
Let stand 5 minutes.