Restaurant Plaisir/Sante Ratatouille

1. 1

   Wash the vegetables.

2. 2

   Core the tomatoes and chop into quarters.

3. 3

   Cut eggplant and zucchini into thick slices.

4. 4

   In a large dutch oven, layer starting with eggplant, next the tomatoes then the zucchini.

5. 5

   Between each layer add a few slices of garlic and sprinkle some of the parsley and basil.

6. 6

   Season with salt and pepper.

7. 7

   (if you are using a non stick pan, brush olive oil on the bottom so the first layer of eggplant does not stick).

8. 8

   Cover and cook over very low heat until the vegetables are tender, about 1 1/2 hours to 2 hours.

9. 9

   Do not stir or lift lid.

10. 10

    When done, allow stew to sit for 20 min before taking lid off.

11. 11

    Stir and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.