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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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My mom's ratatouille, a famous, French stovetop casserole with eggplant, tomatoes, zucchini and mushrooms. A carrot and red pepper add a hint of sweetness to the mix. Ingredients:
1/4 cup water |
1 large onion, chopped into 1 pieces |
1 carrot, peeled and thinly sliced |
5 cloves garlic, minced |
1 1/4 lbs eggplant, sliced into 1/2 pieces |
2 medium zucchinis, sliced into 1/2 pieces |
1 red bell pepper, sliced into 1/2 pieces |
2 cups sliced mushrooms |
2 cups crushed tomatoes |
hot red pepper flakes |
1 tbsp dry basil, minced |
1/2 tbsp dried oregano |
1/2 tsp each salt and pepper |
1/2 tsp lemon juice |
2 tbsp fresh parsley, minced |
Directions:
1. Heat water in a large pot over medium-high heat.
2. Add onion and carrot and cook, stirring occasionally, until onions are beginning to brown, about 10 minutes.
3. Stir in garlic, eggplant, zucchini, red pepper and mushrooms.
4. Cook 5-7 minutes longer, until vegetables begin to colour and lose water.
5. Reduce heat to low, stir in tomatoes, pepper flakes, basil, oregano, salt and pepper.
6. Cover and cook 45 minutes, stirring occasionally.
7. Just before serving, stir in lemon juice and parsley.
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