Ingredients:
 ¼ cup extra virgin olive oil
2 baby garlic cloves, thinly sliced
Salt to taste
½ teaspoon A&D Seasoning
2 onions, peeled and sliced
1 lb. small zucchini, trimmed and sliced
10 oz small eggplants, trimmed and cut into ¾ inch cubes
1 large red bell pepper, cut into ¾ inch squares
10 oz just ripe tomatoes, peeled, seeded and diced
Directions:
Pour ¾ cup of water into an 11 inch nonstick skillet. Add the oil and garlic and bring to a boil. Sprinkle lightly with salt. Add all of the vegetables to the pan. Bring to a boil and cover. Cook for about 30 minutes over medium heat, stirring from time to time, until the vegetables are golden and the water has evaporated.
Serve this ratatouille hot, with broiled, grilled, or roasted fish, poultry, or meat. |
