Finnatic
Contributor
We had this for supper last night and I thought I'd share. It's a great way to get the veggies in. I don't measure the ingredients, just kinda eyeball them. Quick and easy too.
Eggplant/Zuchinni Ratatouille
Ingredients:
few tablespoons of olive oil
crushed minced garlic
1 med. onion
1 med. eggplant
3 zuchinnis
1 or 2 bell peppers ( I use 1 green and 1 yellow or red -colorful!)
1 can of diced tomatoes with green chilies
Prepare all the veggies by peeling and slicing into bite size chunks.
Heat the olive oil in a large skillet with high sides.
Throw all the veggies in and saute until they are the consistency you like..they will become rather translucent and soft.
Add the tomatoes and garlic.
Lower the heat and simmer while covered, stirring occasionally.
Add salt and pepper to taste.
Serve over brown rice or pasta with a sprinkling of parmesan cheese.
This is good with baked chicken or fish.
Enjoy!
Eggplant/Zuchinni Ratatouille
Ingredients:
few tablespoons of olive oil
crushed minced garlic
1 med. onion
1 med. eggplant
3 zuchinnis
1 or 2 bell peppers ( I use 1 green and 1 yellow or red -colorful!)
1 can of diced tomatoes with green chilies
Prepare all the veggies by peeling and slicing into bite size chunks.
Heat the olive oil in a large skillet with high sides.
Throw all the veggies in and saute until they are the consistency you like..they will become rather translucent and soft.
Add the tomatoes and garlic.
Lower the heat and simmer while covered, stirring occasionally.
Add salt and pepper to taste.
Serve over brown rice or pasta with a sprinkling of parmesan cheese.
This is good with baked chicken or fish.
Enjoy!