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Ratatouille


Course : Vegetables
Serves: 4
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Ingredients:


1 small eggplant

4 small zucchini

2 quarts boiling water

1 medium onion -- chopped

1/4 cup oil

3 medium tomatoes -- peeled and cut in eighths

2 teaspoons parsley flakes

1 clove garlic chopped

1 teaspoon salt

1 dash pepper
 

Preparation / Directions:


Peel and cube eggplant in zucchini. Cover and cook in 1" boiling water 10 minutes; drain. In large skillet saute onion in oil utnil browned. Add eggplant, zucchini, tomatoes, parsley, galric, salt and pepper; cover and simmer 20 minutes or until tender.

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