Ratatouille

Ingredients

  • Olive oil-flavored vegetable cooking spray
  • 1 ½ cups peeled, cubed eggplant
  • ½ teaspoon olive oil
  • 1 teaspoon chopped fresh oregano
  • ½ cup green pepper strips
  • 1 cup peeled, seeded, and chopped tomato
  • 2 teaspoons chopped fresh parsley
  • + 5 more ingredients
    • 1 ½ teaspoons minced garlic
    • ¼ teaspoon salt
    • ½ cup chopped onion
    • ¼ teaspoon pepper
    • ½ cup sliced zucchini

Coat a medium nonstick skillet with cooking spray; add oil. Place over medium heat until hot. Add onion, green pepper, and garlic; saute 2 minutes. Stir in eggplant and next 5 ingredients. Cover and cook 5 minutes or until tender, stirring twice. Sprinkle with parsley.

View full recipe at My Recipes

Comments

Variations on Ratatouille

  • Ratatouille
    • 2 teaspoons kosher salt
    • 3 red bell peppers
    • 2 cups tomato sauce
    • 1 tablespoon fresh basil, chopped
    • 2 medium zucchini
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    • 2 green bell peppers
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    • 1 teaspoon salt
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    • 2 pounds eggplant
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  • Ratatouille
    • 1 bell pepper, I chose red to contrast the courgette.
    • A garlic clove or 2.
    • 2 medium tomatoes.
    • 1 courgette, however much you think you can eat.
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    • 1/4 teaspoon dried thyme
    • 5 tablespoons olive oil
    • 2 garlic cloves
    • 1/4 teaspoon dried oregano
    • 1 red bell pepper
    • 1/2 cup fresh basil leaves
    • 1 onion
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  • Ratatouille
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    • 1 c onions, chopped
    • 2 clove garlic, chopped
    • 2 bell peppers (red or yellow), chopped
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    • 2 1-pound eggplants
    • 1/4 cup fresh basil
    • 1 bay leaf
    • 1 fresh rosemary sprig
    • 1 red bell pepper
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    • 3 fresh thyme sprigs
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  • Ratatouille
    • 3/4 cup diced onion (1 medium)
    • 1/4 cup finely chopped fresh basil
    • 1/2 teaspoon salt
    • 4 garlic cloves, minced
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