Ratatouille | NDSU Agriculture

Ingredients

• ¼ cup olive oil
• 2 cloves garlic, minced
• 1 onion, sliced
• 1 green pepper, seeded and cut in strips
• 3 medium zucchini, cut in ¼-inch slices
• 1 medium eggplant, cubed
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• 1½ teaspoons salt
• ⅛ teaspoon black pepper
• 3 tomatoes, cut in wedges