Ratatouille Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
4 tbsp: Olive oil,
1: Eggplant, cut in 1" cubes
2: Zucchini cut in 1" cubes,
1 tbsp: Olive oil,
2: Onions, coarsely chopped
2: Green peppers, 1" cubes
1 tbsp: Garlic, chopped
2 Sprigs: fresh thyme, (OR
1/2 tsp: Dried thyme),
1: Bay leaf,
3: Tomatoes, cut in 1" cubes
1 Pkg: Gruyere cheese, opt
Directions:
Heat first amount of oil in large heavy skillet. When quite hot, add
eggplant; cook, stirring constantly, for about 3 minutes. With a
wooden spoon, remove eggplant to colander. Next cook zucchini in
skillet, stirring constantly, about 3 minutes. Remove to colander
also. Add remaining oil to skillet; saute onion until clear. Add
green pepper to skillet, and cook while stirring, for about 3
minutes. Stir in garlic, thyme and bay leaf. Add drained eggplant and
zucchini. Cook while stirring, for about 5 minutes. Add tomatoes,
cover tightly, and cook for 20 minutes. Uncover and cook for about 10
minutes to reduce liquid that will have accumulated. Serve hot or
cold.
Source from luhu.jp
eggplant; cook, stirring constantly, for about 3 minutes. With a
wooden spoon, remove eggplant to colander. Next cook zucchini in
skillet, stirring constantly, about 3 minutes. Remove to colander
also. Add remaining oil to skillet; saute onion until clear. Add
green pepper to skillet, and cook while stirring, for about 3
minutes. Stir in garlic, thyme and bay leaf. Add drained eggplant and
zucchini. Cook while stirring, for about 5 minutes. Add tomatoes,
cover tightly, and cook for 20 minutes. Uncover and cook for about 10
minutes to reduce liquid that will have accumulated. Serve hot or
cold.
Source from luhu.jp
Tags
Main dish