Ratatouille
Author: 
Recipe type: Vegetable, Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: Serves 8
 
Ingredients
  • 1 eggplant - diced or 4 Chinese eggplant
  • salt
  • olive oil
  • 1 large onion
  • 2 - 3 garlic cloves - minced
  • ½ green pepper
  • 2 zucchini - diced
  • 2 yellow squash - diced
  • 1 14.5 ounce can diced tomatoes
  • ½ cup water
  • 2 teaspoons red wine vinegar
  • 2 teaspoons sugar
  • 1 - 2 tablespoons basil
  • ½ teaspoon oregano
  • salt and pepper to taste
Instructions
  1. Dice the eggplant and place in a strainer. Sprinkle with salt and leave in sink to drain for 20 minutes. Blot with paper towels to remove the moisture that formed on the eggplant. The salting helps to rid the eggplant of bitterness that sometimes comes from the seeds in it.
  2. Add oil to pan and stir in garlic and onions. After the onions have turned translucent stir in the eggplant and green peppers. Add the tomatoes, water and spices. Cook for 10 minutes or until the eggplant begins to soften.
  3. Add the zucchini and summer squash. Cook for 5 minutes. Add the wine vinegar and sugar. Cook for a few more minutes and taste to adjust seasoning.
Recipe by Recipes Food and Cooking at https://recipesfoodandcooking.com/2015/05/17/make-every-meal-count-try-beef-tenderloin-with-ratatouille/