Tomato Ratatouille Sauté
Makes: 4 servings


  • 3 Tomatoes (large, fresh) about 1-1/2 lbs.
  • 1 T Olive oil
  • 1 c Onion, chopped
  • 1-1/2 t Garlic, minced
  • 2 c Each of: sliced Zucchini and diced Eggplant
  • 2 c Green bell pepper chunks
  • 1/4 t Salt
  • 1 t Basil leaves, crushed
  • 1/4 t Thyme leaves, crushed
  • 1/4 t Ground black pepper
  • 3 c Cooked long grain rice

Preparation Instructions

Use tomatoes held at room temperature until full ripe. Core tomatoes; coarsely chop (makes about 4 cups); set aside. In a large saucepan heat oil until hot. Add onion and garlic; cook and stir until softened, 3 to 4 minutes. Add zucchini, eggplant and green pepper; cook and stir until slightly softened, 2 to 3 minutes. Add 1/2 cup water, salt, basil, thyme, black pepper and reserved tomatoes; bring to a boil; reduce heat and simmer uncovered until vegetables are tender, about 15 minutes, stirring occasionally. Serve over cooked rice.

Tips for searching
Privacy Policy Terms Of Use Contact Us