Kat's Kitchen- Ratatouille

Set Text Size SmallSet Text Size MediumSet Text Size LargeSet Text Size X-Large
Updated: 6/18/2013 8:54 am

1 eggplant, peeled and cut into 1 inch chunks
2 zucchini, cut into 1 inch chunks
2 onions, chopped
2 green bell peppers, chopped
2 pounds of tomatoes, peeled, seeded, then chopped
2 teaspoons thyme
2 cloves garlic
Salt and pepper
Oil, for sauteing

Heat a pan with high sides over medium high heat. 
Saute eggplant in oil with a pinch of salt and pepper for six to eight minutes, until brown. Remove from pan. 
Add zucchini and oil to the pan, and saute for five minutes, or until soft. Remove from pan. 
Add more oil to the pan, and saute onion and green bell pepper for ten minutes. 
Stir in thyme and garlic. Cook for one to three minutes. 
Stir in tomatoes and cook for five minutes. Layer eggplant and zucchini pieces over the top. Cook for another five to ten minutes, or until most of the liquid has evaporated. 

0 Comment(s)
Comments: Show | Hide

Here are the most recent story comments.View All

No comments yet!
Inergize Digital This site is hosted and managed by Inergize Digital.
Mobile advertising for this site is available on Local Ad Buy.