Shelly's Recipe

RATATOUILLE

Category: Eggplant

2 tbsp olive oil
2 cloves garlic, crushed and minced
1 large onion, quartered and thinly sliced
1 small eggplant, cubed
2 green bell peppers, coarsely chopped
4 large tomatoes, coarsely chopped, or 2 (14.5 oz) cans diced tomatoes
3 to 4 small zucchini, cut into 1/4-inch slices
1 tsp dried leaf basil
1/2 tsp dried leaf oregano
1/4 tsp dried leaf thyme
2 tbsp chopped fresh parsley

In a 4-quart Dutch oven or 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 but not too soft. Serves 4.