Ratatouille
Ratatouille can be served hot or cold. Try it as an entrée with rice, as a filling for crêpes, or as a topping spooned over split baked potatoes.
- Servings: 3
Source: Veggie Fest
Ingredients
- medium-sized eggplants
- Salt for sprinkling
- medium-sized onions, halved and thinly sliced
- garlic clove, minced
- tablespoons olive oil
- medium-sized zucchini, sliced in ¼-inch thick rounds
- small red or green bell pepper, chopped
- pound fresh tomatoes cut into wedges
- packed, chopped fresh parsley
- fresh basil leaves chopped, or 1 teaspoon crumbled dry
- teaspoon crumbled dry marjoram or oregano
- teaspoon salt
- teaspoon black pepper or to taste
- tablespoon capers, rinsed and drained