Ratatouille
Servings
6 Servings
Ingredients
- 2 tablespoons olive oil
- 1 medium onion coarsely chopped
- 1 green pepper seeds and ribs removed, coarsely chopped
- 1 eggplant coarsely chopped
- 1 zucchini thinly sliced
- 1 yellow squash thinly sliced
- 1 ½ tablespoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 28-ounce can diced tomatoes, undrained
- 2 cloves garlic minced
- ½ cup chopped fresh basil
Instructions
- Heat olive oil in a large saucepan over medium heat.
- Cook onions and peppers in oil for 5 minutes. Mix in eggplant, zucchini, and yellow squash. Season with salt and pepper. Mix well and continue cooking for 10 minutes, uncovered.
- Stir in tomatoes and garlic. Bring to boil; reduce heat to high simmer. Cook for 15 minutes.
- Stir in basil and serve over Rice with Mozzarella and Basil. While the Ratatouille is cooking for the first 10 minutes, prepare the rice.
- Source: Quick & Kosher Meals in Minutes