Print Recipe

Vegetable Ragout (Ratatouille)

RG

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

  1. Cut eggplant into 1/2-inch cubes. Cook and stir onion and garlic in oil in skillet until onion is tender.
  2. Add eggplant and remaining ingredients. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until vegetables are crisp-tender, about 10 minutes.

Yield: 8 servings


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