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Ratatouille Recipe | |
Italian Vegetable | |
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Ingredients:
1 medium eggplant(about 1 1/2 lbs.)2 small zucchini(about 1/2 lb.) 1 cup finely chopped green pepper 1 medium onion, finely chopped (about 1/2 cup) 4 medium tomatoes, peeled and quartered 1/4 cup salad oil 1 clove garlic, crushed 2 tsps. salt 1/4 tsp. pepper
Directions:
Wash eggplant, pare, and cut into 1/2-inch cubes. Wash zucchini, remove stem and blossom ends, cut into 1/2-inch slices. Cook and stir all ingredients until heated through. Cover; cook over medium heat, stirring occasionally, about 10 minutes or until vegetables are crisp-tender. 6-8 servings | |