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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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My mom loves to eat ratatouille, and would make this over the Summers when the veggies were perfect and it was too hot for stovetop cooking! This is wonderful all on its own but equally good over rice. It's also one of those gems that gets better the next day! Read more ! Ingredients:
1 eggplant, chopped small |
2 medium zucchinis, halved and sliced |
1 large sweet onion, chopped |
4 cloves garlic, minced |
28oz. can stewed tomatoes, drained, reserve juice |
2 tbsp italian herb blend |
crushed red pepper, optional |
Directions:
1. Chop and place the vegetables in a large microwaveable covered casserole.
2. Cover the dish and cook on HI for 25 minutes, until soft.
3. Stir in the herbs, pepper flakes (if using) and about 1/3 cup reserved tomato juice.
4. Cook on HI 2-3 minutes.
5. Let stand 5 minutes before serving.
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