<< Back2 onions (chopped)
4 cloves garlic (minced)
1 bay leaf
Saute in 3 TBSP olive oil about 5 minutes.
1 medium eggplant (chopped)
1 1/2 TBSP fresh basil (chopped; or 2 tsp dried)
1 TBSP fresh rosemary (chopped; or 1 tsp dried)
1 1/2 tsp salt
1 tsp fresh marjoram (chopped; or 1/2 tsp dried)
Add, cover and cook over medium heat, stirring occasionally, until eggplant is soft, about 15-20 minutes.
2 summer squash (chopped)
2 green, orange, or red sweet peppers (cut in strips)
2 cups tomatoes (chopped)
Add and simmer until peppers and squash are tender, about 10 minutes. Serve over pasta or polenta sprinkled with chopped fresh parsley, black olives, or freshly grated Parmesan cheese.
*Taken from Simply in Season.
Summer Garden Ratatouille
4 cloves garlic (minced)
1 bay leaf
Saute in 3 TBSP olive oil about 5 minutes.
1 medium eggplant (chopped)
1 1/2 TBSP fresh basil (chopped; or 2 tsp dried)
1 TBSP fresh rosemary (chopped; or 1 tsp dried)
1 1/2 tsp salt
1 tsp fresh marjoram (chopped; or 1/2 tsp dried)
Add, cover and cook over medium heat, stirring occasionally, until eggplant is soft, about 15-20 minutes.
2 summer squash (chopped)
2 green, orange, or red sweet peppers (cut in strips)
2 cups tomatoes (chopped)
Add and simmer until peppers and squash are tender, about 10 minutes. Serve over pasta or polenta sprinkled with chopped fresh parsley, black olives, or freshly grated Parmesan cheese.
*Taken from Simply in Season.
4 Comments »
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trojan said,
cool recipe! me and my family very much! sincerely grateful to the author! Wait for new delicious recipes!
healthy cookware said,
I thinks it was a lot of garlic i hate mushroom and egg plants but this looks like the perfect vegetarian dish. I would love to try it.
