From the Pantry Butler kitchen

Ratatouille

8 servings

Ratatouille

Here is the perfect recipe to make when your garden or market is overflowing with peppers, eggplant, and tomatoes. Add cooked chicken or tofu to make this side dish a complete meal. USDA MyPlate Kitchen — Simple Healthy Recipes — Oklahoma Nutrition Information and Education — ONIE Project (public domain), via myplate.food

Ingredients

  • 2 tablespoons canola oil
  • 1 yellow onion — sliced
  • 3 garlic cloves — minced
  • 2 bell peppers — green, red, or yellow
  • 1 eggplant — peeled and cut into 1 inch cubes
  • 1 can (14.5 ounces) diced tomatoes, low-sodium — undrained
  • 1 teaspoon dried basil
  • 1/2 teaspoon black pepper
  • 1/2 cup chopped parsley

Method

  1. Wash hands with soap and water.
  2. Heat oil in a large saucepan and sauté onion, garlic, bell peppers, and eggplant until tender, about 15 minutes.
  3. Add tomatoes and basil, cook about 10 minutes.
  4. Add pepper and parsley before serving.
  5. Serve hot.
  6. Cover and refrigerate within 2 hours.

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