Ratatouille
Suggested material offered in store
Ingredients
2 small diced eggplants
2 red peppers, diced
1 yellow pepper, diced
1 orange pepper, diced
3 zucchinis, diced
1 sliced onion
1 ½ cups of diced tomatoes
Basil
Stefano's olive oil
Salt
Preparation
Heat oil in a Julienne 28cm sauté pan and cook onion.
When the onion becomes transparent, add the eggplants and cook for 3 to 4 minutes.
Add the zucchini and the peppers.
Cook an additional 5 to 7 minutes.
Add tomatoes and simmer for another 5 to 7 minutes.
Add salt and a few basil leaves
Cover and let rest a few minutes before serving.
Yield
6 servings.
Back to the recipes list