Ratatouille
Prep Notes
Organic products whenever possible
Ingredients
(Serve hot or cold)
2 Onions, chopped
2-3 Cloves Garlic, minced or put through garlic press
2-3 Eggplants, peeled and cut into 1 inch cubes
2-3 Green Peppers (Can use yellow or Orange Peppers) cut into 2 inch pieces
3 Medium Zucchinis, sliced medium
3-5 TB Extra Virgin Olive oil
2 Cups Vegetable Broth (can use Vegetable Bouillon Cube and water)
4 Oz Tomato Paste
3 -4 Tomatoes, cut into wedges
Sea Salt
Pepper
Directions
- Sauté onion and garlic in olive oil until onions are translucent
- Add peppers, eggplants, zucchini, toss until everything is covered with oil. Add more oil if needed. Cook on medium heat until soft.
- Add tomatoes, vegetable broth and tomato paste. Stir until everything is well mixed.
- Cook with the lid on using low temperature until all the vegetables are tender.
(Some like the vegetables very soft and some like them firm. Your choice!)
Season with salt and pepper to taste
This can be a main course served with pasta, rice or quinoa.
You can sprinkle olives, or parmesan cheese at the time you serve it.
This can be a side vegetable dish or it is great in omelets.
Credit
Leora Amir