2 small zucchini (about 1/2 lb) cut into 1/8 slices
1 medium green bell pepper, chopped (about 1 cup)
1/2 yellow onion, chopped
4 medium tomatoes, cut into 4ths (or one 28 oz. can Italian tomatoes, whole and peeled)
1/4 cup olive oil
1 tsp salt
1 tsp dried basil leaves
1/4 tsp coarse ground black pepper
1 dash red pepper
1 dash crushed red pepper
1 tsp minced garlic
Instructions
Peel eggplant and cut into 1/2 inch cubes. In a
frying pan, cook eggplant and onion in butter or
margarine for 5-10 minutes until tender. In a 5
quart kettle or Dutch oven, combine eggplant/onion
and other ingredients. Cook and stir until heated
through. Cover and cook over medium heat, stirring
occasionally, until vegetables are crisp-tender,
about 10 minutes.
Serve as a vegetable side dish or over cooked
pasta. Garnish with Parmesan cheese.
If serving as an entrée, try adding 1/2 pound
cooked sliced Italian sausage to mixture prior to
simmering for the remaining 10 minutes.
NOTES- To prevent the eggplant from stewing and
soaking up all the oil, dice eggplant, place in
colander and sprinkle each layer with salt as you
dice it. After 25 to 30 minutes, rinse to remove
salt on surface and dry between paper towels. This
will remove a considerable amount of moisture and
promote browning in the first step.
To ensure that the zucchini stays crisp tender, you
can add the slices at the very last, arranging them
on top of the other ingredients, and letting them
steam until ready.
Originally Submitted
1/31/2013
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