Ratatouille with Cheese

Cuisine : Egyptian


Ingredients
1 Eggplant, medium size, peeled and cubed
1 Green Pepper, medium size, cut into medium squares
1 cup Mushrooms, sliced
1 Red Onion, small size, chopped
3 Zucchini, sliced or cut into chunks
3 Tomatoes, cut into medium cubes
2 Potatoes
2 Garlic Cloves, crushed
Vegetable Oil, for deep frying



2-3 tbsp Vegetable Oil



1 Chicken Stock Cube
1 tsp Basil, dried and crushed
1 tsp Oregano, dried and crushed
1 tsp Thyme, dried and crushed
1/2 cup Roumy Cheese, or Parmesan cheese, shredded
Salt and Pepper


Directions
1. Boil potatoes, unpeeled until tender. Peel and cut into medium cubes. Fry eggplant cubes in oil until just golden. Don’t over fry.

2. In a metal baking dish, add 2-3 tbsp oil. Add onion and garlic and stir until yellow. Add mushrooms, tomatoes, green pepper and zucchini and continue stirring for 2 minutes.


3. Add basil, thyme, oregano, bouillon and little salt and pepper. Cover, reduce heat and leave to cook for 15 minutes. You can add little water when needed.


4. Remove cover, add eggplant and stir. Sprinkle cheese and leave for 5-8 minutes. Take off heat and serve immediately.