Ratatouille Recipe
Ingredients
| Olive salad | 1/3 Cup (16 tbs) | |
| Garlic | 1 Clove (5gm), thinly sliced | |
| Onions | 2 Large, thinly sliced | |
| 2 large green bell peppers, seeded and chopped | ||
| Eggplant | 1 Medium, peeled | |
| 1 extra clove garlic, crushed | ||
| Zucchini | 1/2 Pound, sliced | |
| Tomatoes | 4 Large, peeled | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Heat half the oil in a flameproof casserole with the sliced garlic.
Add in layers the onions, bell peppers, eggplant, extra garlic, zucchini and tomatoes.
Sprinkle each layer with salt and pepper and pour the remainder of the oil over the top.
Cover and heat, then transfer to the barbecue over low heat and cook for 40-45 minutes to sweat the vegetables and bring out all the flavors.
Move casserole over medium hot coals, remove lid and cook for 5 minutes to thicken the sauce.
Add in layers the onions, bell peppers, eggplant, extra garlic, zucchini and tomatoes.
Sprinkle each layer with salt and pepper and pour the remainder of the oil over the top.
Cover and heat, then transfer to the barbecue over low heat and cook for 40-45 minutes to sweat the vegetables and bring out all the flavors.
Move casserole over medium hot coals, remove lid and cook for 5 minutes to thicken the sauce.
Chef
