Ratatouille by Flavor the Moments

olive oil, onion, garlic, eggplant or japanese eggplant, red bell pepper, yellow bell pepper, zucchini, tomatoes, tomato paste, bay leaf, thyme or dried thyme, rosemary rosemary, salt and black pepper, capers, basil

Category:

– 4 tablespoons extra virgin olive oil, divided
– 1 onion, peeled, halved and sliced along the lines
– 2 cloves garlic, minced
– 1 medium eggplant or (3) small Japanese eggplant, cut into 1 inch cubes
– 1 red bell pepper, chopped in 1 inch chunks
– 1 yellow bell pepper, chopped in 1 inch chunks
– 2 medium zucchini, cut into 1 inch pieces
– 14 ounces low sodium diced tomatoes
– 1 tablespoon tomato paste
– 1 bay leaf
– 2 sprigs fresh thyme or 1 teaspoon dried
– 1 large sprig fresh rosemary or 1 teaspoon dried
– salt and freshly ground black pepper, to taste
– 1 teaspoon capers
– 1/4 cup freshly chopped basil

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