Ratatouille Recipe
Ingredients
| Olive oil | 2 Teaspoon | |
| Yellow onions | 2 | |
| Garlic | 3 Clove (5gm) | |
| Eggplants | 2 , cubed | |
| Zucchini | 4 Small, cubed | |
| Green bell peppers | 2 To taste, sliced | |
| Fennel seed | 2 Teaspoon | |
| Plum tomatoes | 1 Pound, chopped | |
| Basil | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Parsley | 1/2 Teaspoon | |
| Cornstarch | 2 Teaspoon | |
| Cold water | 1/4 Cup (16 tbs) |
Directions
Heat the olive oil in a large nonstick skillet or wok.
Add the onions and garlic; saute for 2 minutes, tossing lightly.
Add the eggplant, zucchini, green pepper, and fennel seed; stir to mix well.
Add the tomatoes and seasonings.
Cover and cook over medium heat for Sauteed Cauliflower 3 minutes, stirring occasionally.
Combine cornstarch and water in a cup or shaker; blend thoroughly.
Pour over the vegetables.
Cook and stir until mixture is clear and thickened.
Add the onions and garlic; saute for 2 minutes, tossing lightly.
Add the eggplant, zucchini, green pepper, and fennel seed; stir to mix well.
Add the tomatoes and seasonings.
Cover and cook over medium heat for Sauteed Cauliflower 3 minutes, stirring occasionally.
Combine cornstarch and water in a cup or shaker; blend thoroughly.
Pour over the vegetables.
Cook and stir until mixture is clear and thickened.
Chef
