Ratatouille – Virtual
Servings
2Serving size
about 1 cup
COOKING TIME
30 minutes
This recipe can be multiplied and keeps well.
Ingredients
| 3/4 lb. Eggplant, raw (about 1/2 medium eggplant)(medium dice) |
| 1/8 tsp. Salt |
| 2 tsp. Olive oil |
| 1/4 tsp. Red Pepper Flakes |
| 1/4 large White or yellow onions (medium dice) |
| 1/4 Large Red bell peppers (medium dice) |
| 2 clove Garlic, raw (sliced) |
| 1 medium Zucchini (medium dice) |
| 1 Italian tomato Tomatoes (medium dice) |
| 2 Tbsp Fresh basil (chiffonade) |
| 1/2 tsp. Fresh thyme |
| 1/8 tsp., ground Black pepper |
Instructions
Gather all ingredients and equipment.
Toss the eggplant with the salt, place the eggplant in a colander and let drain for 20 minutes.
Meanwhile, place a large pan over medium-high heat and add the olive oil.
Add the red pepper flakes, onion and bell pepper to the pan. Sauté for 4-5 minutes then add the garlic. Sauté for an additional minute.
Add the zucchini and drained eggplant, sauté for 7-8 minutes or until the eggplant and zucchini are tender.
Add the remaining ingredients and continue to cook for 2-3 minutes. Remove from the pan and serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.