Ratatouille (Eggplant Appetizer)
|Japanese eggplants||5 Small|
|Olive oil||1⁄2 Cup (8 tbs)|
|Onions||1⁄4 Pound, minced|
|Canned sliced mushrooms||4 Ounce (Drained)|
|Bell peppers||2 Medium, sliced|
|Tomatoes||1⁄2 Pound, chopped|
|Garlic||3 Clove (15 gm), minced|
|Summer savory||1 Tablespoon|
|Black pepper||To Taste|
Wash and trim the eggplants.
Cut in half lengthwise.
Saute the eggplants in the heated oil for a few minutes.
Drain on paper toweling.
In the same pan and oil, saute the onions.
Add the mushrooms and saute until the onions are translucent.
Stir in the green peppers and saute a few minutes more.
Add the tomatoes and garlic, salt and savory.
Simmer until tender, about fifteen to twenty minutes.
Fill the eggplants with the mixture.
Sprinkle with the black pepper.
Serve with roast beef or chicken.