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Ratatouille
3
2
1
1
2
2
2
1
2
T olive oil
cloves garlic, minced
red onion, chopped
eggplant, cut into 1 inch cubes
red peppers, chopped
c sliced zucchini
c diced tomatoes
t oregano
t basil
In a large skillet, sauté garlic and onion in olive oil until slightly tender.
Add eggplant and red peppers and sauté for a few more minutes.
Add remaining ingredients and cook over low heat, covered, about 10
minutes or until vegetables are tender.
Serve over rice as a main meal or can be used as a side dish.
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