Zucchini And Eggplant Ratatouille
|Chopped green pepper||1 Cup (16 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), crushed|
|Vegetable oil/Olive oil||1⁄4 Cup (4 tbs)|
|Eggplant||1 Medium, peeled and cut into 1/2 inch cubes|
|Squash zucchini||2 Small, sliced|
|Tomatoes||4 Medium, peeled and quartered|
|Basil leaves||1 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Grated parmesan cheese||2 Tablespoon|
Place green pepper, onion, garlic and oil in a 3 qt.glass casserole dish.
Cover and microwave 2 to 4 minutes or until tender.
Stir in eggplant and zucchini.
Cover and microwave 6 to 10 minutes [ROASTS, 10 to 12 minutes stir once during cooking.
Stir in remaining ingredients.
Microwave 6 to 8 minutes [ROASTS, 8 to 10 minutes] Stir twice during cooking.
Let stand 3 to 5 minutes.