Ratatouille
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Ingredients
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, sliced
1 eggplant (about 1 1/2 pounds), cut into 1-inch pieces
2 medium zucchini, cut into 1-inch pieces
2 red peppers, cut into 1-inch pieces
1 teaspoon salt
1 can (28 ounces) can diced tomatoes, undrained
1 tablespoon tomato paste
1/2 teaspoon each ground black pepper and dried oregano leaves, crushed
1/4 cup chopped fresh basil leaves
1 medium onion, chopped
3 cloves garlic, sliced
1 eggplant (about 1 1/2 pounds), cut into 1-inch pieces
2 medium zucchini, cut into 1-inch pieces
2 red peppers, cut into 1-inch pieces
1 teaspoon salt
1 can (28 ounces) can diced tomatoes, undrained
1 tablespoon tomato paste
1/2 teaspoon each ground black pepper and dried oregano leaves, crushed
1/4 cup chopped fresh basil leaves
Instructions
- Pour oil into pot. Set to STOVETOP HIGH and heat oil. add onion to pot. Cook uncovered 5 minutes or until onion is tender, stirring occasionally.
- Add garlic, eggplant, zucchini, peppers, and salt to pot. Cook 5 minutes or until vegetables are tender-crisp.
- Stir tomatoes, tomato paste, black pepper, and oregano into pot. Set to SLOW COOK HIGH for 4 to 5 hours. Cover and cook until vegetables are tender. Stir in basil.
NOTE: Always allow the soup to cool to room temperature before blending. Once blended, transfer mixture back to a saucepan and heat to desired temperature.
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