Herbs de Provence Ratatouille

Herbs de Provence Ratatouille

1 medium eggplant
2 small zucchini, washed and sliced
1 green pepper, chopped
1 medium onion, finely chopped
4 medium tomatoes, each cut into fourths
1/4 cup vegetable oil
1 clove garlic, crushed
2 teaspoons salt
1/4 teaspoon pepper
1 tablespoon Herbs de Provence

Just before cooking, wash eggplant and cut into 1/2 inch cubes. Put all vegetables into a large pot. Drizzle oil over the vegetables, add remaining ingredients. Cook and stir all ingredients until heated through. Cover and cook over medium heat, stirring occasionally, until vegetables are crisp and tender, about 10 minutes.

 

 

 

 

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