Italian-Style Ratatouille |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
3 medium onions, thinly sliced |
2 medium-size green peppers, seeded and cut into 1/8-inch strips |
2 stalks celery, cut in thin lengthwise strips |
6 cloves garlic, minced |
1/3 cup plus 2 tablespoons olive oil |
2 medium eggplant, peeled and cubed |
2 medium zucchini, thinly sliced |
1 (16-ounce) can whole tomatoes, drained and coarsely chopped |
2 teaspoons salt |
1/2 teaspoon pepper |
1 teaspoon dried whole orégano |
1/2 teaspoon basil leaves |
1/2 cup salad olives, chopped |
Directions:
1. Sauté onion, green pepper, celery, and garlic in oil in a large Dutch oven until vegetables are crisp-tender. Add eggplant and zucchini; cook 15 minutes, stirring occasionally. Add tomatoes, salt, pepper, orégano, and basil, stirring well; cover and cook 15 minutes. Sprinkle with olives before serving.
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