 | | Eggplant Ratatouille Casserole |
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1/4 cup olive oil
2 large onions, coarsely chopped
2 green peppers, seeded and diced
4 garlic cloves, minced
1 eggplant, diced
2 large zucchini, diced
6 tomatoes, cored and chopped
1/4 cup fresh basil, chopped
2 tablespoons fresh thyme, chopped
salt and pepper to taste |
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| Instructions |
| Heat 1/3 of olive oil in large kettle over medium heat. Add onions, peppers and garlic. Cook 8 to 10 minutes stirring occasionally. Remove and put aside. Add 1/3 of olive oil to kettle. Add eggplant and cook 8 minutes stirring occasionally. Remove and put aside.
Add remaining 1/3 of olive oil to kettle. Add zucchini and cook about 5 minutes stirring occasionally. Add tomatoes, basil, thyme and vegetables to kettle and bring to a simmer. Cover and put into pre-heated oven at 350 for 45 minutes. |
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