International Recipes
Vegetable Ragout (Ratatouille)
Yield: 8 servings
Ingredients
- 1 small eggplant
- 1 medium onion, sliced
- 1 clove garlic, chopped
- 2 tablespoons olive oil or vegetable oil
- 4 medium tomatoes, quartered
- 1 medium zucchini, sliced
- 1 medium green bell pepper, cut into strips
- 1/4 cup minced parsley
- 1 teaspoon salt
- 1/2 teaspoon dried basil leaves
- 1/4 teaspoon pepper
Instructions
- Cut eggplant into 1/2 inch cubes. Cook and stir onion and garlic in oil in skillet until onion is tender.
- Add eggplant and remaining ingredients. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until vegetables are crisp-tender, about 10 minutes.