Gusteau’s Ratatouille

Gusteau’s Ratatouille

 

Ingredients

  • 1 large eggplant, cubed
  • ¼ to 1/3 cup olive oil
  • 1 onion, thinly sliced
  • 1 red or green pepper, chopped
  • 2 to 4 crushed garlic cloves
  • 4 small zucchini, chopped
  • 4 tomatoes, chopped
  • Salt and pepper to taste
  • 1/3 cup chopped fresh basil
  • Parmesan cheese
  1. Salt the eggplant, drain in a colander for 1 hour, and pat dry. Heat half the oil in a large saucepan and briefly sauté the eggplant until brown, then add the onion and pepper. Next, add the garlic, zucchini, and tomatoes. Cook until a soft stew has formed, about 15 to 30 minutes.
  2. Add the salt, pepper, and basil. Sprinkle with cheese and serve. You can freeze leftovers. Serves 4.
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