recipe friday

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French Vegetable Ragout – yes, THAT ratatouille!


·        1 small eggplant (about 1 lb)
·        1 medium onion, sliced
·        1 clove garlic, chopped
·        2 T olive oil
·        4 medium tomatoes, cut into fourths
·        1 medium zucchini, sliced
·        1 medium green pepper, cut into strips
(optional – I don’t like gr peppers, so I don’t add them)
·        ¼ C snipped parsley
·        1 tsp salt
·        ½ tsp dried basil leaves
·        ¼ tsp pepper


Cut eggplant into ½” cubes (about 5 C)

Cook and stir onion and garlic in oil in 12-inch skillet until onion is tender
Add eggplant and remaining ingredients
Heat to boiling, reduce heat

Cover and simmer, stirring occasionally, until vegetables are crisp-tender, about 10 minutes


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