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RATATOUILLE Recipe

  • 8servings
  • 25minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsCopper, Natrium, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Celebration of earthly bounty

  2. 1 medium eggplant , cut in

  3. 1" cubes

  4. 1 medium onion , chopped

  5. 1 large tomato, cut in

  6. 1/2" pieces (or 14 oz canned diced tomatoes )

  7. 1 small zucchini , chopped in

  8. 1/2" pieces

  9. 4 garlic cloves , sliced thinly

  10. 1 tablespoon balsamic vinegar

  11. salt and pepper to taste

  12. Optional Ingredients:

  13. 1/2 cup black olives (Kalamata if available), pits removed and halved

  14. 8 ounces fresh mushrooms , quartered

  15. 1/2 red or green pepper , chopped

  16. parmesan cheese (fresh if available)

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400F. Place 1 tablespoon water in a large skillet and bring to boil over medium heat. Add the eggplant and onion and sauté, stirring occasionally, for 4 minutes or until beginning to soften.

  2. Meanwhile, clean and cut the remaining (including optional if using) vegetables. Add as ready, stirring occasionally.

  3. Simmer for 10 – 15 minutes, stirring occasionally. Remove from heat and season with salt and pepper to taste. Add balsamic vinegar, stirring to distribute.

  4. Transfer to a baking dish lightly sprayed with cooking spray. Bake 25 minutes.

  5. If desired, after baking 20 minutes, remove dish from oven and top with Parmesan. Return to oven for final 5 minutes. Serve immediately.

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