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Quick Microwave Ratatouille

Microwaverina's picture
Ingredients
  Eggplant 1 Pound (1 Small)
  Olive oil 2 Tablespoon
  Onion 1 Medium, sliced
  Garlic 2 Clove (10 gm), minced
  Tomatoes 4 Medium
  Sliced zucchini 1 1⁄4 Cup (20 tbs)
  Lemon juice 1 Tablespoon
  Basil 1 Teaspoon
  Thyme 1⁄8 Teaspoon
  Pepper 1⁄8 Teaspoon
  Minced parsley 1⁄4 Cup (4 tbs)
  Grated parmesan cheese 2 Tablespoon
Directions

Pierce eggplant deeply in several places with long-tined fork.
Place on microwave roasting rack in microproof baking dish.
Cook on HI, 6 minutes.
Set aside.
Combine oil, onion, and garlic in 2 1/4-quart microproof casserole.
Cover with casserole lid and cook on HI, 4 minutes.
Peel eggplant, if desired, and cut into 1 to 1 1/2-inch cubes.
Add to onion mixture.
Add tomatoes, zucchini, lemon juice, basil, thyme, and pepper.
Blend well.
Cover and cook on HI, 5 minutes.
Stir.
Cook uncovered on HI, 4 to 6 minutes.
Stir in parsley and cheese, mix well.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Microwaving
Servings: 
6

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