Ratatouille from Provence - Magazine-cover gorgeous!
Very filling, this Mediterranean vegetable stew is also delicious served as cold salad. Very quick & easy. Each serving contains 210 calories, 15 grams carbs, 9 g monounsaturated fat
INGREDIENTS:
4 tbsp olive oil
1 lg. onion, chopped
6 minced garlic cloves
1 1/2 c. green or red peppers, coarsely chopped large eggplant, cubed, skin on
2 medium zucchini, sliced
1 tsp. fresh black pepper
1 tbsp. dried basil
1 tbsp. dried oregano
½ cup sun-dried tomatoes
DIRECTIONS:
In heavy skillet, heat oil over medium heat. Sautee the onions & garlic. Add chopped peppers, zucchini, & eggplant (no need to be soaked or salted before).
Blend all together well, mixing & adding the spices.
Add sun-dried tomatoes last. Cook 10 minutes over higher heat, stirring.
Let the ratatouille cook down to the consistency you like.
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