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RATATOUILLE – ratatouille
Stav Kogan

RATATOUILLE

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 tbsp extra-virgin olive oil, divided
  • 3 garlic cloves, minced
  • 1 eggplant, diced
  • 2 tsp dried parsley
  • 2 zucchini, cut into rounds
  • 1 onion, cut into rings
  • 1 green bell pepper, cut into strips
  • 2 large tomatoes, chopped (or 10 ounces cherry tomatoes, sliced)
  • 1 or 2 tablespoons chopped fresh parsley, for garnish

Method
 

  1. Preheat the oven to 350°F.
  2. Grease a baking dish with 1 tablespoon of olive oil.
  3. In a large skillet over medium heat, heat the remaining 1 tablespoon of olive oil.
  4. Sauté the garlic until fragrant, about 2 minutes, and add the eggplant.
  5. Cook, stirring periodically, until the eggplant begins to soften, about 10 minutes.
  6. Season with salt, pepper, and the dried parsley.
  7. Spread the eggplant across the bottom of a baking dish, and layer the zucchini rounds on top.
  8. Season with salt, and layer in the onion, bell pepper, and tomatoes, seasoning each layer with a pinch of salt and some pepper.
  9. Bake for 45 minutes, until the vegetables are tender.
  10. Garnish with the fresh parsley and serve.

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