In a saucepan, heat olive oil over medium heat. Add garlic and onions and cook, stirring often, until softened, about 6 to 7 minutes.
Add eggplant; stir until coated with oil. Add peppers; stir to combine. Cover and cook for 10 minutes, stirring occasionally to keep vegetables from sticking.
Add tomatoes, zucchini, and herbs; mix well. Cover and cook over low heat about 15 minutes, or until eggplant is tender.
(you can add fresh mushrooms to the dish if you desire for an additional flavor. It compliments nicely and is an unexpected suprise. You can thank my wife for this bit of inspiration as she re-introduced me to a love for mushrooms.
Originally Submitted
2/17/2008
0 Out of 5 from
0 reviews
You can add this Ratatouille recipe to your own private DesktopCookbook.
