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Preparation : 35 min Resting : -
Cooking : 1 hr Equipment :
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Serves 6 :
3/4 lb zucchinis
2 onions 
2 peppers
fresh bay leaves and thyme
salt, pepper
1 ½ lb tomatoes
2 eggplants
3 garlic cloves
olive oil
1Wash the vegetables. Slice the onions, zucchinis, eggplants, tomatoes and deseeded peppers separately, using the 4-mm slicing disc. Peel the garlic.
2In a large pan, brown the onions, garlic (halved) and peppers in a little olive oil.
3Remove them, and fry the zucchinis and eggplants. Set aside.
4Add the tomatoes and cook for 10 minutes. Put all the other vegetables back in the pan. Season and add the herbs. Stir frequently with a wooden spoon.
5Simmer without a lid for 40 minutes.

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