Ratatouille

Name: Ratatouille
Yield: 4
Ingredients: 2 eggplants in cubes; 3 zucchinis in cubes; 2 green bell peppers without seeds in cubes; 2 yellow bell peppers without seeds in cubes; 4 tomatoes in cubes; 3 medium onions finely chopped; 5 cloves of garlic finely chopped; 1 bunch of fresh parsley; 3 sprigs of rosemary; 6 tablespoons of olive oil; Salt and black pepper to taste

1
2 eggplants in cubes
2
3 zucchinis in cubes
3
2 green bell peppers without seeds in cubes
4
2 yellow bell peppers without seeds in cubes
5
4 tomatoes in cubes
6
3 medium onions finely chopped
7
5 cloves of garlic finely chopped
8
1 bunch of fresh parsley
9
3 sprigs of rosemary
10
6 tablespoons of olive oil
11
Salt and black pepper to taste

Ingredients

1
2 eggplants in cubes
2
3 zucchinis in cubes
3
2 green bell peppers without seeds in cubes
4
2 yellow bell peppers without seeds in cubes
5
4 tomatoes in cubes
6
3 medium onions finely chopped
7
5 cloves of garlic finely chopped
8
1 bunch of fresh parsley
9
3 sprigs of rosemary
10
6 tablespoons of olive oil
11
Salt and black pepper to taste

Directions

1
Heat the olive oil in a large skillet
2
Add the garlic, onion, and cook until golden brown
3
Add the eggplant, zucchini, bell peppers, and tomatoes
4
Cook over medium heat for about 20 minutes, stirring occasionally to prevent sticking
5
Reduce heat and cook for another 20 minutes
6
Add the fresh parsley and rosemary, and season with salt and black pepper
7
Cover and cook on low heat for approximately 45 minutes.