Ratatouille for Two
2 to 3 Tablespoons olive oil
1 small onion, cut in slivers
1 clove garlic, minced
1 Japanese eggplant sliced 1/2 inch thick
1 medium zucchini sliced 1/2 inch thick
1/2 medium sweet red, green or yellow pepper cut in slivers
1/2 cup sliced mushrooms
1 medium tomato diced
1 Tablespoon minced parsley
1/2 teaspoon dried leaf basil
freshly ground pepper
Heat a 10-inch skillet over medium heat. Add 2 Tablespoons olive
oil, onion, garlic, eggplant, zucchini, sweet pepper and mushrooms.
Saute until onion is translucent adding more oil if necessary.
Add tomato, parsley, basil and season to taste with salt and pepper.
Cover and simmer 10 to 15 minutes. Remove cover, bring to slow
boil and cook until juices evaporate and oil reappears in bottom
of pan. Serve hot, at room temperature or cold. Makes 2 servings.