Recipe for cooking vegetable ragout
Recipes from France :: French Side Dishes
1 small eggplant 1 med. onion, sliced 1 clove garlic, chopped 2 Tbsp. olive oil or canola (or other vegetable) oil 4 med. tomatoes, quartered 1 med. zucchini, sliced 1 med. green bell pepper, cut into strips 1/4 c. minced parsley 1 tsp. salt 1/2 tsp. dried basil leaves 1/4 tsp. pepper Cut eggplant into 1/2-in. cubes. Cook and stir onion and garlic in oil in skillet until onion is tender. Add eggplant and remaining ingredients. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until vegetables are crisp-tender, about 10 mins. Yields 8 servings.
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