Ratatouille
Ingredients
- 2 medium onions, chopped
- 2 cloves garlic, minced
- 1/4 cup oil
- 1 small zucchini, diced
- 3 medium tomatoes, diced
- 1 small eggplant, peeled and diced
- 1 medium green pepper, chopped
- 2 Tablespoons chopped fresh parsley
- 2 teaspoons salt
- 1/8 teaspoon black pepper
- 1/2 teaspoon crushed basil leaves
Instructions
- Saute onions and garlic in the oil until tender.
- Stir in remaining ingredients and cook covered an additional 15 minutes.
- Uncover and simmer another 40 minutes or until vegetables are all tender.
Notes
This is one of my favorites using all the best from the garden. I’m not sure mom made it until at least half the kids had moved out. When I first asked for the recipe, she made it sound like you just throw what you have together in the pan, but then she dug through some cookbooks and gave me this recipe. I don’t bother with the neatly uniform slices as I find it delectible even when quickly diced and thrown together. Amounts of whole vegetables are a difficult guide as eggplants can greatly vary and small zucchini can vary depending on the current available. It is better to go by ratio. I generally like sweet yellow onion equivalent to one zucchini and generally equal amounts of eggplant, tomato, and zucchini. I suggest using a large skillet.
