FRENCH - My Homemade Ratatouille

Above - my collage

Saute peeled & chopped eggplant with chopped onions and pieces of squash (zucchini) in olive oil. After semi-cooked add a can of fire-roasted tomatoes, undrained & some Italian seasoning and a hint of garlic. Cook until ready. Serve with garlic bread or over pasta and grated parmesano-romano or parmesano-reggiano. Of, course, some red wine. Serves 2. 

1 large or 2 small eggplants

1 large zucchini

1 cup chopped onions

Italian seasoning and garlic to your taste

1 regular can Hunt's Fire-Roasted diced tomatoes

NOTE:  Can also add diced red or green peppers.

Posted in: International Recipes