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Ratatouille

Instructions

  • 1/2 cup finely chopped onion (1 medium)
  • 1 clove garlic, minced
  • 1 tablespoon olive oil or cooking oil
  • 2 cups cubed, peeled eggplant
  • 1 small zucchini or yellow summer squash, halved lengthwise and cut into 1/4-inch-thick slices (1 cup)
  • 1 cup peeled, chopped tomatoes or one 7 1/2-ounce can tomatoes, cut up
  • 1/2 cup chopped green sweet pepper
  • 2 tablespoons dry white wine or water
  • 1 1/2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
  • 1/2 cup shredded Swiss cheese (optional)

Directions

  1. In a large skillet cook onion and garlic in hot oil till onion is tender.
  2. Stir in the vegetables, wine, basil 1/8 teaspoon salt, and 1/8 teaspoon pepper.
  3. Bring to boiling. Reduce heat; simmer, covered, 20 minutes or till tender. Uncover; cook 5 to 10 minutes or till thickened, stirring occasionally.
  4. If desired, sprinkle with cheese.

Makes 4 servings.

Preparation Time: 
25
Cook Time: 
25