Ratatouille

Name: Ratatouille
Yield: 6
Ingredients: 3 tablespoons of olive oil; 1 onion sliced into thin strips; 1 garlic clove mashed; 1 green bell pepper sliced into thin strips; 1 medium eggplant cut into thin slices; 2 tomatoes cut into wedges; 1 sprig of thyme; 1 teaspoon of oregano chopped; 1 tablespoon of vinegar; Salt and black pepper to taste; Chopped parsley to taste

1
3 tablespoons of olive oil
2
1 onion sliced into thin strips
3
1 garlic clove mashed
4
1 green bell pepper sliced into thin strips
5
1 medium eggplant cut into thin slices
6
2 tomatoes cut into wedges
7
1 sprig of thyme
8
1 teaspoon of oregano chopped
9
1 tablespoon of vinegar
10
Salt and black pepper to taste
11
Chopped parsley to taste

Ingredients

1
3 tablespoons of olive oil
2
1 onion sliced into thin strips
3
1 garlic clove mashed
4
1 green bell pepper sliced into thin strips
5
1 medium eggplant cut into thin slices
6
2 tomatoes cut into wedges
7
1 sprig of thyme
8
1 teaspoon of oregano chopped
9
1 tablespoon of vinegar
10
Salt and black pepper to taste
11
Chopped parsley to taste

Directions

1
In a refractory oven with olive oil, cook the onion, garlic, and bell pepper in high heat for 3 minutes
2
Add the eggplant and tomato, cover, and cook for 5 minutes at the same heat
3
Add the thyme, oregano, vinegar, salt, and black pepper
4
Cook with lid on for another 2 minutes at the same heat until the vegetables are tender
5
Sprinkle with parsley and serve
6
Serves 6
7
107 calories per serving.