Eggplant Vegetable Casserole Recipe
This casserole, known as Ratatouille in Southern France, combines eggplant, green pepper, onion, zucchini and tomato in the classic seasonings of Provence.
Ingredients:
1 medium eggplant, peeled and cut into 1/2-in. cubes
1 large green pepper, cut into strips
1 large onion, thickly sliced
3 tablespoons olive or cooking oil
1 clove garlic, finely chopped
2 medium zucchini sliced 1/4-in thick
2 to 3 large tomatoes, peeled and cut in wedges, drained
2 teaspoons minced parsley
1 teaspoon basil
1 teaspoon salt
1/8 teaspoon pepper
1 bay leaf
Preparation Method:
In 3-qt. casserole, mix together eggplant, green pepper, onion, oil and garlic. Cover. Microwave at High 5 to 6 Minutes, or until onions are transparent.
Stir in zucchini and cover. Microwave at High 5 to 6 Minutes.Gently stir in tomatoes, parsley, basil, salt, pepper and bay leaf. Microwave at Medium 8 to 10 minutes, or until vegetables are barely tender.
January 30 2008 08:21 am | Vegetable Recipes
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