Ratatouille | UNL Food | Nebraska

Ingredients

• 2 Tablespoons vegetable oil
• 1 yellow onion, scrubbed with clean vegetable brush under running water, sliced
• 2 bell peppers, scrubbed with clean vegetable brush under running water, chopped
• 1 eggplant, scrubbed with clean vegetable brush under running water, peeled and cubed
• 3 garlic cloves, minced
• 1 (15 ounce) can diced tomatoes, undrained
• 1 teaspoon dried basil
• ½ teaspoon black pepper
• ½ cup fresh parsley, gently rubbed under cold running water, chopped