(POSTED: April 23, 2006)
Traditional ratatouille ingredients: eggplant, tomatoes, zucchini, onion, bell peppers and fresh herbs are even better when tossed as a salad!
1 small eggplant (1 pound)
1 cup water
1/4 teaspoon salt
1/3 cup olive or vegetable oil
2 tablespoons lemon juice
2 teaspoons chopped fresh basil leaves or 1/2 teaspoon dried basil leaves
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/8 teaspoon pepper
2 medium tomatoes, chopped (1 1/2 cups)
1 medium zucchini, thinly sliced (2 cups)
1 small onion, sliced and separated into rings
1 small green bell pepper, chopped (1/2 cup)
1/3 cup chopped fresh parsley
1. Cut eggplant into 1/2-inch cubes. Heat 1 cup water and 1/4 teaspoon salt to boiling
in 3-quart saucepan. Add eggplant. Cover and heat to boiling; reduce heat. Simmer uncovered 5 to 8 minutes or until tender; drain.
2. Mix oil, lemon juice, basil, 1/2 teaspoon salt, the mustard and pepper in large glass or plastic bowl. Add eggplant and remaining ingredients; toss. Cover and refrigerate about 4 hours or until chilled.
Source: Betty Crocker