Eggplant Ratatouille

Serves 4


Generous splash of olive oil
1/2 small onion, chopped
1 clove garlic, thinly sliced
1 red pepper, seeded and diced
1 zucchini, cut into 1/2 inch cubes
1 small eggplant, cut into 1/2 inch cubes
1 large tomato, roughly chopped
Salt and freshly ground black pepper to taste
10 leaves basil or parsley, finely chopped

  1. Heat the oil in a large skillet over medium heat. Add the onion, garlic, pepper, zucchini, eggplant and tomato. Season with salt and pepper. Simmer, uncovered for 20 to 25 minutes until the vegetables are completely tender.
  2. Add the basil or parsley.  Serve.
Chilled Caponata: Turn leftover ratatouille into a refreshing vegetable salad by adding 1 teaspoon red wine vinegar and sugar to taste to chilled ratatouille. Serve with grilled chicken, fish or meat.
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