->Ratatouille 08 <- | Recipe Finder

Ingredients

• Ratatouille
• Makes 4 Servings.
• 4 tablespoons olive oil
• eggplant (about 1 pound), cut into 1" cubes
• 2 zucchini, cut into 1/4" rounds
• 1 yellow onion, cut into 1/4" slices
• 1 c mix of red, yellow, orange and green peppers, cut into 2" squares
• 2 tomatoes, cut into 1/2" thick rounds, then cut those in half
• 3 cloves garlic, minced
• 1/4 cup chopped fresh Italian flat-leaf parsley
• 2 tablespoons red wine vinegar
• salt and freshly-ground pepper
• 20 fresh basil leaves, cut into thin strips
• Place the oil in a large skillet or chicken fryer and heat. Add
• the vegetables and toss well, then cover and saute under cover for about 1 minute, then uncover, toss again, cover and saute under
• cover again. Add the garlic, red wine vinegar, salt and pepper,
• toss, cover and cook again. The idea is to get the vegetables
• browned in the oil without overcooking them.
• Add the parsley and basil and cook, again tossing to keep the
• vegetables from overcooking on any one side. When they are crisp-tender
• and brightly colored, remove from the heat and serve. You can toss
• a tablespoon of rinsed capers in this, if you like them.