The Young And The Ratatouille Recipe
Ingredients
| Oil | 1/2 Cup (16 tbs) | |
| Onions | 2 Large, chopped | |
| Garlic | 2 Clove (5gm) | |
| Eggplant | 1 Medium, chopped | |
| Zucchini | 6 Medium, chopped | |
| Bell peppers | 2 To taste | |
| Basil | 1 Teaspoon | |
| Thyme | 1/2 Teaspoon | |
| Parsley | 1/2 Cup (16 tbs) | |
| Tomatoes | 4 Large | |
| Jack cheese | 1 Cup (16 tbs), grated |
Directions
MAKING
1 In a large skillet, heat oil .
2 Add in onions and garlic and cook until glazed.
3 Add eggplant, zucchini, bell peppers, and spices.
4 Cook until eggplant is almost done.
5 Add tomatoes and cook for another 15 minutes.
6 Sprinkle cheese on top. Cover and let the cheese melt, or
7 Transfer in a casserole dish, cover with cheese and bake in a 350 degrees farenheit oven until cheese melts.
SERVING
8 Serve hot.
1 In a large skillet, heat oil .
2 Add in onions and garlic and cook until glazed.
3 Add eggplant, zucchini, bell peppers, and spices.
4 Cook until eggplant is almost done.
5 Add tomatoes and cook for another 15 minutes.
6 Sprinkle cheese on top. Cover and let the cheese melt, or
7 Transfer in a casserole dish, cover with cheese and bake in a 350 degrees farenheit oven until cheese melts.
SERVING
8 Serve hot.
Chef
