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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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I love ratatouille! I love it hot, I love it cold, with a meal, as a snack, spread on a pizza crust (see note for recipe)...I think you get the idea. Ratatouille screams SUMMER!!!!! Ingredients:
1/2 cup olive oil |
1 large onion, chopped |
2 cloves garlic, minced |
3 large eggplants, peeled and cubed |
2 green peppers, seeded, sliced thinly & cut into 2 pieces |
3 small zucchini, sliced thin |
6 large red ripe tomatoes, peeled, seeded & chopped |
salt and pepper |
basil |
seasoned salt, crazy salt, of course |
Directions:
1. Heat oil in electric skillet and saute onion and garlic until soft. Add green peppers, stir well and cook 5 minutes. Add eggplant and cook until soft. Add rest of ingredients. Cook covered about 45 minutes or until nicely melded.
2. NOTE: Spread leftover ratatouille on a Pillsbury (or Boboli or homemade) pizza crust. Top with 8 ounces of crumbled feta cheese and bake according to crust directions. MMMMM.
3. To make this gf, use a gf pizza crust!
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