APRON AND PANS - RATATOUILLE
Ingredients
1 medium onion, sliced
1 bell pepper, chopped coarsely
2 teaspoons garlic, minced
2 tablespoons olive oil
1 (14 ounce) can diced tomatoes
1 medium eggplant, cubed
2 medium zucchini, cubed
2 medium squash, cubed
salt & pepper
1⁄3 cup black olives, chopped
1⁄2 teaspoon oregano
2 tablespoons fresh basil, chopped
Preparation
Saute the onion, bell pepper, and garlic in the olive oil until tender. Add the tomatoes and let simmer 10 minutes.
Add the eggplant, zucchini, and squash, salt & pepper and cook until the eggplant is tender.
Remove from heat and add black olives, oregano, and fresh basil.
Can be served hot or cold.
1 medium onion, sliced
1 bell pepper, chopped coarsely
2 teaspoons garlic, minced
2 tablespoons olive oil
1 (14 ounce) can diced tomatoes
1 medium eggplant, cubed
2 medium zucchini, cubed
2 medium squash, cubed
salt & pepper
1⁄3 cup black olives, chopped
1⁄2 teaspoon oregano
2 tablespoons fresh basil, chopped
Preparation
Saute the onion, bell pepper, and garlic in the olive oil until tender. Add the tomatoes and let simmer 10 minutes.
Add the eggplant, zucchini, and squash, salt & pepper and cook until the eggplant is tender.
Remove from heat and add black olives, oregano, and fresh basil.
Can be served hot or cold.
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