Ratatouille

Ratatouille
Photo by Gail Albert Halaban

Ingredients

  • 2 green bell peppers
  • 1 8-ounce onion
  • 7 tablespoons olive oil
  • ½ pound eggplant
  • ½ pound zucchini
  • 1 pound firm but ripe tomatoes
  • 3 tablespoons fresh parsley
  • + 2 more ingredients
    • 2 cloves garlic
    • 1 teaspoon salt

Peel eggplant; cut lengthwise into 1/4-inch-thick slices, then cut into 3-inch-long, 1-inch-wide strips. Cut zucchini into same size strips. Place vegetables in large bowl; sprinkle with 1 teaspoon salt. Let stand 30 minutes. Drain; dry with paper towels. Heat 4 tablespoons oil in large skillet o...

View full recipe at Epicurious

Comments

Variations on Ratatouille

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