Easy Rapid Ratatouille Recipes
Ratatouille doesn't have to be the all-day affair of a Provencal
Housewife. Ratatouille for two is more than twice as fast as
Ratatouille for four, so if you're going to double the recipe, can't
expect it to be rapid.
Coarsely dice the eggplant. Slice the
zucchini into thin rings. Core and seed the pepper and cut into thin
In a large skillet, heat the olive oil
over medium heat. Push the garlic through a press into the hot oil and
add the chopped vegetables. Saute for 5 minutes.
For fresh tomato, coarsely chop on a
cutting board and scrape the flesh and juices into the pan. If you use
canned tomatoes, break them up with a spoon as you add them.
Bring the mixture to a boil, reduce heat,
and simmer gently for 5 to 7 minutes until the vegetables are tender,
and the tomato is cooked down and slightly thickened.
Season well with salt and pepper. Add
coarsely chopped basil leaves just before serving.