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Ratatouille Supreme

southern.chef's picture
Ingredients
  Eggplant 4 Cup (64 tbs), peeled, cubed
  Cubed zucchini 4 Cup (64 tbs)
  Olive oil 1⁄2 Cup (8 tbs)
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Chopped sweet red pepper 1⁄4 Cup (4 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Minced garlic 1 Tablespoon
  Tomatoes 4 Medium, peeled, cut into wedges
  Pitted ripe olives 1⁄2 Cup (8 tbs) (Small)
  Dry white wine 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Pepper white 1 Teaspoon
  Dried basil 1 Teaspoon
  Dried thyme 1⁄8 Teaspoon
  Dried rosemary 1⁄8 Teaspoon
  Bay leaf 1
  Chopped parsley 2 Tablespoon
Directions

Saute eggplant and zucchini in oil in a large skillet over medium heat 6 to 8 minutes, stirring occasionally.
Add peppers and onion, cook 6 minutes, stirring occasionally.
Add garlic, and cook 2 minutes.
Add remaining ingredients except parsley, cover and reduce heat.
Simmer 5 minutes.
Sprinkle with parsley.
Remove bay leaf.

Recipe Summary

Cuisine: 
American
Method: 
Saute
Servings: 
8

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