Italian-Style Ratatouille

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Yield:

6 to 8 servings

Recipe from

Oxmoor House

Ingredients

3 medium onions, thinly sliced
2 medium-size green peppers, seeded and cut into 1/8-inch strips
2 stalks celery, cut in thin lengthwise strips
6 cloves garlic, minced
1/3 cup plus 2 tablespoons olive oil
2 medium eggplant, peeled and cubed
2 medium zucchini, thinly sliced
1 (16-ounce) can whole tomatoes, drained and coarsely chopped
2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon dried whole orégano
1/2 teaspoon basil leaves
1/2 cup salad olives, chopped

Preparation

Sauté onion, green pepper, celery, and garlic in oil in a large Dutch oven until vegetables are crisp-tender. Add eggplant and zucchini; cook 15 minutes, stirring occasionally. Add tomatoes, salt, pepper, orégano, and basil, stirring well; cover and cook 15 minutes. Sprinkle with olives before serving.

Note:

Oxmoor House Homestyle Recipes

January 1983
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