Simple Eggplant Ratatouille With Garlic
|Olive oil||1⁄4 Cup (4 tbs) (Scant)|
|Garlic||3 Clove (15 gm), crushed|
|Onions||4 Large, thinly sliced|
|Green peppers||4 , seeded, quartered|
|Eggplant||1 Medium, sliced 1/4 inch thick|
|Zucchini||6 Small, sliced 1/4 inch thick|
|Tomatoes||6 Medium, thinly sliced|
Heat olive oil in bottom of casserole with garlic.
Add in layers: onions, green peppers, eggplant, zucchini and tomatoes.
Salt and pepper each layer lightly.
Add a few drops of olive oil on the surface.
Cook the ratatouille over high heat 30 minutes, gently stirring occasionally.
Cook uncovered the last 10 minutes.
Good hot or cold.