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Tuesday, June 7, 2011

Classic Ratatouille

A recipe for 4-6

3 tablespoons olive oil
1 ½ cups onion diced
1 cup bell red pepper diced
2 cups eggplant diced
1 cup zucchini diced
1 cup yellow squash diced
4 cloves garlic sliced
2 pounds tomatoes peeled and chopped (Canned diced tomatoes will also work well)
3-4 tablespoons basil shredded
2 tablespoons parsley chopped
Salt and pepper to taste

In a large skillet heat the olive oil over medium high heat and cook the onion and bell pepper until soft and slightly browned. Next add in the eggplant, zucchini and squash and continue to cook for 5-6 minutes until soft. Next add in the garlic and tomatoes, reduce the heat to low and simmer for 25-30 minutes. Finally finish the ratatouille with the basil and parsley and adjust the seasoning with salt and pepper.

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