
Margie L wrote:I didn't want to heat up the kitchen, so reverted to a tried and true easy recipe for some gorgeous eggplant, zucchini, and yellow squash that I was gifted.
World's Easiest Microwave Ratatouille
1 eggplant peeled and cubed (about 1 1/2 cups)
1 small-medium onion sliced (about 1/2 cup)
1-4 cloves garlic minced (I used a large clove of elephant garlic)
3 T olive oil
1 green or red pepper seeded & cubed
2 zucchini and/or yellow squash peeled & sliced (about 1 1/2 cups)
1 16 oz. can stewed tomatoes (I also threw in some fresh tomatoes that needed to be used)
1 tsp salt
generous grinds of pepper
1/2 tsp dried italian seasoning, or oregano & thyme, or substitute/add fresh herbs (I had some fresh oregano, basil and rosemary on hand).
Combine eggplant, onion, garlic, and olive oil in large microwave-safe casserole. Cook covered on high for 5 minutes. Add remaining ingredients, cover and cook on high for 8-10 minutes until done.
Serve hot, cold, or room temperature.
Margie L wrote:Margie L wrote:I didn't want to heat up the kitchen, so reverted to a tried and true easy recipe for some gorgeous eggplant, zucchini, and yellow squash that I was gifted.
World's Easiest Microwave Ratatouille
1 eggplant peeled and cubed (about 1 1/2 cups)
1 small-medium onion sliced (about 1/2 cup)
1-4 cloves garlic minced (I used a large clove of elephant garlic)
3 T olive oil
1 green or red pepper seeded & cubed
2 zucchini and/or yellow squash peeled & sliced (about 1 1/2 cups)
1 16 oz. can stewed tomatoes (I also threw in some fresh tomatoes that needed to be used)
1 tsp salt
generous grinds of pepper
1/2 tsp dried italian seasoning, or oregano & thyme, or substitute/add fresh herbs (I had some fresh oregano, basil and rosemary on hand).
Combine eggplant, onion, garlic, and olive oil in large microwave-safe casserole. Cook covered on high for 5 minutes. Add remaining ingredients, cover and cook on high for 8-10 minutes until done.
Serve hot, cold, or room temperature.
Had it as a side last night, but I think I just came up with my favorite use of this so far...with whole wheat orecchiette, topped with fresh basil and lots of grated parmesan reggiano.
Got plenty left over...might use it in a lasagna and freeze it.
Margie L wrote:Margie L wrote:I didn't want to heat up the kitchen, so reverted to a tried and true easy recipe for some gorgeous eggplant, zucchini, and yellow squash that I was gifted.
World's Easiest Microwave Ratatouille
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