1 Sweet Red Pepper, cored, seeded, and cut into 1/2-inch squares
1 Green Bell Pepper, cored, seeded, and cut into 1/2-inch squares
4 Jalapeño Peppers, seeded and minced
2 Yellow Summer Squash, cut into 1-inch cubes
1 T Dried Oregano
2 t Ground Cumin
24 Ripe Cherry Tomatoes, halved (or equivalent in canned tomatoes)
3 T Chopped Fresh Coriander
Salt and Pepper to taste
Instructions
Heat the oil in a large saucepan (or pot) over medium-high heat. Add the onion and sauté for 10 minutes
Stir in the garlic and sauté for 5 minutes more. Add the eggplant and cook, stirring occaisionally, over medium heat for 15 minutes
Add the red, green, and jalapeño peppers and summer squash. Sprinkle with the oregano, cumin and salt and pepper to taste. Simmer covered, stirring occasionally over medium-low heat for 25 minutes.
Stir in the tomatoes and simmer 10 minutes more. Serve hot or at room temperature.
Originally Submitted
6/1/2011
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