Eggplant Ratatouille
Prep Time40 minutes
Total Time1 hour 30 minutes
Servings6
Please note: these estimates are based on the intended serving size.
Ingredients (Scaling)
- eggplant(s), sliced
- zucchini(s), sliced
- fluid ounces salt
- fluid ounces olive oil
- onion(s), sliced
- tomato(es), diced
- bell pepper(s), cored and sliced
- garlic clove(s), diced
- fluid ounces dried basil
- fluid ounces dried oregano
Instructions
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Put eggplant and zucchini in a colander, sprinkle with salt and toss lightly. Allow to drain for at least 30 minutes. Rinse and pat dry with paper towels.
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In a skillet, heat olive oil over medium-high heat on stove. Add onions and sauté until translucent, about 3 minutes.
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Stir in eggplant, zucchini, tomatoes, bell pepper, garlic, basil, and oregano. Reduce heat, cover and simmer 30-45 minutes until vegetables are thoroughly cooked.