Ratatouille

Serves: 5

Roxane Raynor

1 January 1970

Based on User reviews:

54

Spice

55

Sweetness

51

Sourness

40 mins

Prep time (avg)

5.7

Difficulty

Ingredients:

1 cup

Olive Oil

2

Garlic Cloves (or more, peeled and chopped)

2 cups

Onion (1 large sliced)

3 cups

Zucchini (2 medium sliced)

4 cups

Eggplant (1 small cubed, peeled)

3 tbsps

Flour

2

Green Peppers (seeded and cut into strips)

1.5 cups

Plum Tomatoes (canned)

1 tbsp

Capers

1

Salt

1

Black Pepper (freshly ground, to taste)

Directions:

1

Heat the oil in a large skillet, add the garlic and onions and saute until the onions are transparent

2

Meanwhile, slice the squash and peel and cube the eggplant

3

Flour the pieces lightly

4

Add the squash, eggplant and green peppers to the skillet, cover and cook slowly about 30 minutes

5

Add the tomatoes and capers and simmer, uncovered, until the mixture is thick, about 10 minutes

6

Season with salt and pepper

7

Serve hot or cold