Today's recipe

Ratatouille

Ingredients:

·         2 tablespoons olive oil

·         2 cloves garlic, minced

·         1 large onion, sliced

·         1 small eggplant, sliced

·         1 bell pepper (yellow or red, will be sweeter), chopped

·         4 large tomatoes, chopped

·         3 to 4 small zucchini, sliced

·         1/4 teaspoon thyme

·         2 tablespoons chopped fresh parsley

·         1 teaspoon rosemary

·         Salt and pepper
 

Directions:

In a saucepan, heat olive oil over medium heat. Add garlic and onions and cook, stirring often, until softened, not brown, about 6 to 7 minutes. Add eggplant; stir until coated with oil. Add peppers; stir to combine.

Cover and cook for 10 minutes, stirring occasionally to keep vegetables from sticking.

Salt and pepper to taste.

Then add tomatoes, zucchini, and herbs; mix. Cover and cook over low heat about 15 minutes, or until eggplant is tender.

Ratatouille is even better when reheated. Can be eaten as a cold side as well.