French Ratatouille
1 medium sized eggplant
1 tablespoon of salt
1/4 cup of olive oil or vegetable oil
2 large onions, cut into rings
3 cloves garlic, crushed
2 green peppers, cut into strips
4 medium sized zucchini, cut into bite size pieces
2 medium sized ripe tomatoes, cut into wedges
1/4 teaspoon of salt
freshly ground black pepper
1/2 teaspoon of thyme
1 bay leaf
2 tablespoons of parsley, finely chopped
Cut the eggplant into thick slices and then into small pieces. Sprinkle with salt. Allow eggplant to stand for 30 minutes, then rinse and pat dry on paper towels. Heat the oil in a large skillet. Sauté onions and garlic for two minutes. Add green pepper and cook for two minutes. Add eggplant and cook over high heat for three minutes, stirring constantly. Add zucchini and continue stirring for three minutes. Add tomatoes, salt, pepper, thyme and bay leaf. Simmer uncovered for 40 minutes until all vegetables are tender. Remove bay leaf. Garnish with parsley and serve hot.
Can also be served cold as an appetizer 8 servings |
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