Ratatouille
Ratatouille is an moderately easy dinner. Made with 3 large cloves garlic, crushed, 1 eggplant (unpeeled), 5 to 6 ripe tomatoes, 2 red or green bell peppers and 2 yellow onions, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
π Recipe adapted from RecipeNLG-Full
Eggplant large cubes.
Sprinkle with salt and place in colander drain.
Remaining vegetables in wedges or cubes.
Eggplant drained at least 30 minutes, rinse well.
Pour onto several paper towels and blot briefly. Heat about 4 tablespoons of oil in a large stainless steel pot. Add eggplant and saute.
Set aside.
Add more oil if necessary and saute onions and peppers.
Add garlic. Add zucchini.
Saute very briefly.
Seasoning herbs (basil, oregano thyme) to taste.
Add tomato wedges.
Cover pot briefly to draw out tomato juice. Uncover; raise heat and stir constantly until about 1/2 of juice is left.
Return eggplant to pot.
Served immediately or later, warm or cold. Flavor improves as it sits.
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment