Name: Ratatouille
Yield: 6 Servings
Ingredients: 1/2 pound eggplant; 1/2 pound zucchini, trimmed; 1 teaspoon salt; 7 tablespoons olive oil, divided; 1 8-ounce onion, thinly sliced (about 2 cups); 2 green bell peppers, thinly sliced into strips; 2 garlic cloves, pressed; 1 pound firm but ripe tomatoes, peeled, seeded, cut into 3/8- to 1/4-inch-thick strips; 3 tablespoons minced fresh parsley

Skip to main content

Image may contain Food Pork Meal Dish and Plant

Recipe notes

Back to top