Garlic Ratatouille With Pine Nuts
|Pine nuts||2 Tablespoon|
|Olive oil||4 Tablespoon|
|Onion||1 Medium, chopped|
|Garlic cloves||3 Large, minced or pressed|
|Thyme leaves||1 Teaspoon|
|Eggplant||1 Small, unpeeled, cut into 1/2 inch cubes|
|Green bell pepper||1 Large, seeded and chopped|
|Zucchini||1 Large, chopped|
|Chopped spinach leaves||2 Cup (32 tbs)|
|Tomatoes||3 Large, chopped|
|Minced parsley||1⁄4 Cup (4 tbs)|
|Fresh basil leaves||4|
|Lemon wedges/Grated lemon peel||5|
Place pine nuts in a pan over medium heat.
Cook, stirring, until lightly browned .
Heat 2 tablespoons of the oil in a wide frying pan over medium heat.
Add onion and garlic, and cook, stirring, until onion is soft Stir in remaining 2 tablespoons oil, thyme, eggplant, and green pepper, and continue cooking, stirring occasionally, for 5 more minutes.
Add zucchini, spinach, tomatoes, and parsley.
Reduce heat and simmer, uncovered, stirring occasionally, until vegetables are tender Season with salt and pepper to taste.
Serve hot or at room temperature.
Garnish with basil and pine nuts and pass lemon wedges at the table.