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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I can't believe there wasn't a recipe for ratatoulli on here. This is the one I have used for years, it's a fresh tasting Ratatouli with a kick of chilli. A great side dish for most meats. Serve over rice for a vegetarian main dish. Ingredients:
1 eggplant, cut into cubes |
8 tablespoons olive oil |
1 large red bell pepper, cut in pieces |
1 large green bell pepper, cut in pieces |
1 large onion |
12 ounces zucchini, cut into rounds |
1 lb tomato, peeled, seeded, coarsely chopped |
4 garlic cloves, chopped |
1 small chili peppers (to your taste) or 1 teaspoon chili powder (to your taste) |
1 teaspoon dried thyme |
1 bay leaf |
2 teaspoons red wine vinegar |
Directions:
1. Place eggplant into a colander.
2. Sprinkle with salt.
3. Let stand 30 minute.
4. Pat eggplant dry with paper towels.
5. Heat 4 tbsp olive oil in large nonstick pan over medium heat.
6. Add eggplant and sauté until brown and cooked through.
7. Remove eggplant to large bowl.
8. Heat 1 tbsp olive oil in pan.
9. Add chopped onion and sauté until light brown.
10. Add zucchini and cook till brown.
11. Return eggplant back to pan.
12. Add tomatoes, garlic, chilli,thyme, bay leaf, and saute 3 minute.
13. Cook until vegetbles are very tender (about 15 minutes).
14. Season with salt and pepper.
15. Mix in 2 tsps red wine vinegar.
16. Discard bay leaf and serve.
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