Ratatouille

This Mediterranean dish is full of vitamins and minerals, and it tastes great too.

Makes 6 servings

1/2	pound eggplant, cut into 1/2-inch cubes
1	small onion, sliced and separated into rings
1	small zucchini, thinly sliced
1/2	medium green bell pepper, chopped
1	tomato, cut into wedges
1	stalk celery, chopped
1	tablespoon grated Parmesan cheese
1/4	teaspoon salt (optional)
1/4	teaspoon dried chervil leaves
1/4	teaspoon dried oregano leaves
1/8	teaspoon instant minced garlic
1/8	teaspoon dried thyme leaves
	Dash ground pepper

Combine all ingredients in 2-quart microwavable casserole; cover. Microwave on HIGH 7 to 10 minutes or until eggplant is translucent, stirring every 3 minutes.

Vegetable

Check out more recipes for French

Ratatouille