Eggplant Ratatouille Provencal
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Ingredients
- 1 Large eggplant (chopped into 1)
- 3/4 cups olive oil
- 1 Large onion (cut in half, and sliced)
- 2 cloves garlic (crushed)
- 2 Medium zucchini (cut into quarters lengthwise, then into 1/2: pieces)
- 2 cans plum tomatoes (16 oz)
- 1 jar pimientos, drained (4 oz)
- 1 tablespoon capers
- 2 tablespoons chopped fresh parsley
- 2 teaspoons kosher salt
- several grinds of fresh pepepr
Directions
| Step 1 | |
 Heat oil in a large, deep, heavy bottomed pan Add eggplant and stir to coat all eggplant with oil Cook over medium heat for 6-7 minutes, stirring often | |
| Step 2 | |
 Add onions to pan, stir well and continue to cook for another five minutes, stirring often | |
| Step 3 | |
 Add garlic, zucchini, tomatoes, pimientos, salt and pepper, and capers, stir well Cover and reduce heat to low, cook for ten minutes, or until all vegetables are tender Stir in parsley | |