Tuesday, November 2, 2010

Ratatouille Recipe

Simple version, amazing taste.

1 eggplant, peeled and sliced into half circles
1 yellow squash, sliced into half circles
1 zucchini squash, sliced into half circles
1/2 white onion chopped
3-4 cloves of garlic, minced
a few sprigs fresh basil, chopped
1 cup white wine
1 large can diced tomatoes in their juice
olive oil
1 large pan with lid

Saute garlic and onion in 2 tablespoons olive oil, add eggplant, squash, and white wine. Stir.
Then add can of tomatoes and juices, stir.
Cover and simmer, stirring occasionally, until eggplant and squash are tender, add fresh basil.
Simmer uncovered for 10-15 minutes.

Super yummy. :) Serve alone or with breaded chicken breasts, pasta, sausages, etc.

1 comment:

  1. Looks tasty! I haven't ever cooked with an eggplant before, but I guess there is a first time for everything, right?