Recipe Category: Dinner
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Ingredients
- Serving Size : 1
- 3 cloves (or to taste) crushed
- garlic
- 1 medium eggplant – halved and sliced crosswise (half-circles)
- 3 medium zucchini – sliced
- 2 cups mushrooms – sliced
- 1/2 teaspoon crushed thyme
- 1 can stewed tomatoes
- 1/2 cup red wine
Method
- Pour wine into bottom of a stew pot or Dutch oven.
- Add garlic.
- Turn heat to medium.
- Layer the eggplant slices in the pot, followed by the zucchini slices, then the mushrooms sprinkle the thyme over the mushrooms
- Pour the can of tomatoes on top.
- Cover and simmer/steam 20 minutes or until everything is cooked through
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