How to make it

  • Preheat oven to 425 degrees F.
  • Wash and peel eggplant and cut into 1-1/2-inch chunks.
  • Wash zucchini(do not peel) and cut into similar sized chunks.
  • Brush any dirt from mushrooms and cut in half depending on the size.
  • Toss with 2 Tablespoons of olive oil and transfer to a roasting dish.
  • Roast, uncovered, for 15 minutes, stirring once and set aside.
  • In a large skillet heat remaining oil.
  • Saute tomatoes, onion, red or green bell pepper, garlic, salt, and crushed red pepper in heated oil until tomatoes, onions and bell pepper are just softened.
  • Add eggplant, zucchini and mushrooms and reduce heat to low.
  • Cook, covered, for 10 minutes stir in toasted pine nuts and fresh parsley or cilantro during the last 3 minutes of cooking.
  • Sprinkle with parsley or cilantro before serving.
  • Makes 6 appetizer servings.

Reviews & Comments 3

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  • lincolntoot 10 years ago
    Sounds great and the pine nuts add a nice touch!
    Thanks for the post.
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    " It was excellent "
    chihuahua ate it and said...
    This sounds wonderful. I love Ratatouille. Thank you for posting!
    Was this review helpful? Yes Flag
    " It was excellent "
    jenniferbyrdez ate it and said...
    I love this stuff and ya'll know I'm not a vegan.
    Was this review helpful? Yes Flag

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