You are here

Ratatouille (Eggplant Appetizer)

admin's picture
Ingredients
  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
  Salt To Taste
  Summer savory 1 Tablespoon
  Black pepper To Taste
Directions

Wash and trim the eggplants.
Cut in half lengthwise.
Saute the eggplants in the heated oil for a few minutes.
Drain on paper toweling.
Set aside.
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.

Recipe Summary

Cuisine: 
Asian
Course: 
Appetizer
Method: 
Saute

Rate It

Your rating: None
4.009375
Average: 4 (16 votes)