Friday, September 16, 2011


I promised I would post the Mommy and Daddy version of this, so here it is. It's easy, healthy and so delicious. I serve this over cous cous. I swear it gets better every time I make it! FYI you can find my Baby Ratatouille recipe here.

Here's what you need: Serves 4
1 large eggplant peeled and diced
1/2 lb. cremini mushrooms chopped
1 small onion diced
1 red bell pepper chopped
1 green bell pepper chopped
1 zucchini chopped
1 cup cherry tomato medley
2 garlic cloves minced
1 1/2 tbslp Herbs de Provence
pinch salt
1/4 cup grated parmesan cheese
olive oil

Heat 2 tbslp olive oil in a large deep skillet. Add mushrooms, onion, garlic and saute until tender about 5 minutes. Add eggplant, peppers, zucchini, and cherry tomatoes. Add Herbs de Provence and pinch of salt and pepper. Add grated parmesan cheese and saute for another 10 minutes or until veggies are tender. Serve over cous cous, risotto, or pasta and enjoy!

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