Ratatouille

Vegetables and Side Dishes 9 ingredients 4 steps
Vegetarian Vegan Dairy-Free Gluten-Free Nut-Free Make-Ahead
Ratatouille
📷 stock photo

Instructions

  1. Sprinkle eggplant with salt, let stand for 30 minutes. Drain, wipe dry with absorbent paper.

  2. Heat a little oil in large pan, saute eggplant and squash until golden on both sides, remove and set aside.

  3. Heat remaining oil in skillet, saute onion and green pepper over medium heat until soft, about 10 minutes, stirring frequently. Stir in garlic and cook stirring until aromatic, less than a minute. Season with salt and pepper. Top with tomatoes, simmer for 5 minutes longer.

  4. Arrange alternating layers of eggplant and squash, tomato mixture and parsley in pot. Cover, simmer for 15 minutes. If there is too much liquid, remove lid and simmer until liquid has evaporated. This may also be layered in a casserole dish and baked, covered at 350 degrees F for 30 minutes. Serve warm.