Ratatouille Salad

Name: Ratatouille Salad
Total time: 900 s
Yield: 5 Servings
Cuisine: Kenyan
Ingredients: 1 onion, sliced thin; 2 garlic cloves, minced; 5 tablespoons vegetable oil; 1 cup diced eggplant; 1 small zucchini, diced; 1 red bell pepper; 1 green bell pepper; 1 yellow bell pepper; 2 cup ripe tomatoes, peeled and deseeded; 1/4 ground black pepper; 1 tsp salt; 1 tbs chopped persely

Cynthia Khamadi @cook_9338935

Nairobi

By cmmboga khamadi

Cynthia Khamadi @cook_9338935

Nairobi

By cmmboga khamadi

Saved

Ingredients

15 minutes

5 Servings

1onion, sliced thin
2garlic cloves, minced
5 tablespoonsvegetable oil
1 cupdiced eggplant
1small zucchini, diced
1red bell pepper
1green bell pepper
1yellow bell pepper
2 cupripe tomatoes, peeled and deseeded
1/4ground black pepper
1 tspsalt
1 tbschopped persely

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Steps

15 minutes

1

Assemble all the ingredients
2

In a saucepan cook onion, garlic and oil over medium low heat, stirring occasionally till pink and soft
3

Add the eggplant and zucchini, stirring occasionally till soft
4

Add the three bell peppers and stir, then cover with lid for 5 minutes
5

Add the tomatoes, black pepper and salt and stir. Cover with lid and cook for 2 minutes
6

Lastly, add in the parsley, stir the mixture then cover for 1 minute
7

Serve the salad when still hot