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When the garden comes in this is the recipe to have on hand. It goes together quickly, and you can easily adjust the vegetables to make more if you have a bumper crop of tomatoes or peppers.
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Ingredients
For 4 Serving(s)
garden-ratatouille
- 1 onion
- 4 clv garlic
- 5 T sunflower oil
- 3 c cubed eggplant
- 1 zucchini
- 1 red bell pepper
- 1 1/2 c coarsely chopped tomatoes
- 1 T chopped fresh oregano
- 1 T chopped fresh thyme
- 1 T chopped fresh cilantro
- salt
- pepper
- 3/4 c fresh basil leaves
Garden Ratatouille Directions
- In a large skillet, sauté the onion and garlic in 2 T of the sunflower oil over medium-low heat, until the onion is softened. Take care not to burn the garlic. Add the remaining oil raise the heat to medium-high. Add the eggplant and cook, stirring occasionally, for 8 minutes or until eggplant is softened. Stir in the zuchinni and red bell pepper and cook over moderate heat, stirring occaisonally for 10-12 minutes or until veggies are soft. Stir in oregano, thyme, cilantro, and salt and pepper to taste and cook for one minute. Stir in the basil and mix well.