ratatouille

ratatouille

  • 1 medium eggplant, cut into 1/2 inch cubes
  • 1 medium zucchini, cut into 1/2 inch cubes
  • 1 red bell pepper, cut into 1/2 inch strips
  • 1 medium onion, chopped
  • 2 c roma tomatoes, chopped
  • 1/4 c fresh basil, chopped
  • 2 cloves garlic, minced
  • 1/2 c vegetable broth
  • 1 T evoo

Preheat oven to 400.  Roast eggplant, zucchini, and pepper for 10 minutes.  Meanwhile, heat oil over medium heat.  Sauté onion until soft; about 7 minutes.  Add garlic; sauté 1 minute.  Add eggplant, zucchini, pepper, tomatoes, and vegetable broth.  Lower heat; simmer, covered, about 20 minutes.  Stir in basil just before serving.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s