Tomato Eggplant Ratatouille Recipe
Ratatouille has a lovely taste. Ratatouille gets its taste from eggplant mixed with zucchini and cheese. Ratatouille is inspired by many food chains across the world.
Ingredients
| 3 green peppers, cut in strips | ||
| Eggplants | 3 Small | |
| Zucchini | 3 | |
| Tomatoes | 4 | |
| Olive oil | 4 Tablespoon | |
| Onion | 1 Large, sliced | |
| 1 large clove garlic, crushed | ||
| Salt | To Taste | |
| black pepper | 1 | |
| Bay leaf | 1/2 | |
| Parsley sprigs | 3 , chopped | |
| Grated fresh Parmesan cheese | ||
| Butter or margarine | ||
Directions
lengthwise and slice.
Scrub zucchini thoroughly and cut into 1/4 inch (1/2 centimeter) slices.
Lightly salt the eggplant and zucchini slices, arrange them in layers in bowl and weigh down with a heavy plate or platter.
Let stand about 30 minutes, then dry slices on absorbent paper.
Peel and coarsely chop (or quarter) tomatoes.
Heat some of the oil in a large skillet or heatproof casserole; add onion, garlic, salt and black pepper.
Cook 3 to 5 minutes over high heat.
Add sliced eggplant and zucchini and cook 2 or 3 minutes longer, adding more oil as needed.
Add tomatoes and season to taste with salt and pepper; add bay leaf and parsley.
Cover tightly and cook until vegetables are just tender (not mushy).
Sprinkle generously with grated cheese.
Dot with butter and place under broiler heat a few minutes until top is lightly browned.
Scrub zucchini thoroughly and cut into 1/4 inch (1/2 centimeter) slices.
Lightly salt the eggplant and zucchini slices, arrange them in layers in bowl and weigh down with a heavy plate or platter.
Let stand about 30 minutes, then dry slices on absorbent paper.
Peel and coarsely chop (or quarter) tomatoes.
Heat some of the oil in a large skillet or heatproof casserole; add onion, garlic, salt and black pepper.
Cook 3 to 5 minutes over high heat.
Add sliced eggplant and zucchini and cook 2 or 3 minutes longer, adding more oil as needed.
Add tomatoes and season to taste with salt and pepper; add bay leaf and parsley.
Cover tightly and cook until vegetables are just tender (not mushy).
Sprinkle generously with grated cheese.
Dot with butter and place under broiler heat a few minutes until top is lightly browned.
Chef
