How To make Ratatouille 2
1 sm Eggplant
2 lb Tomatoes, chopped
2 tb Vegetable Oil
1/4 ts Pepper
1 Clove Garlic, minced
1 ts Fresh Basil
1/2 c Onion, chopped
1 tb Olive Oil
1 Green Pepper
1 1/2 lb Zucchini
1. Peel and cut the eggplant into 1-inch slices. Place slices on a paper
towel; sprinkle with salt. Cover with another paper towel and place a plat on top. Let them stand for about 30 minutes to drain, then cut the eggplan slices into cubes. 2. Put the vegetable oil into a casserole or skillet; saute garlic and
onion. 3. Chop the green pepper after removing the seeds. Peel the zucchini and c
into 1/2-inch slices. Combine the garlic and onion with layers of other vegetables; add pepper and basil. 4. Drizzle olive oil over the vegetables. Bring the mixture to a boil; cov and reduce the heat. Simmer until the vegetables are just tender (about 25 to 30 minutes). During the cooking, stir occasionally and carefully so tha each vegetable keeps its form. Serve hot or cold.
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Ratatouille, is one of the most loved French recipes. A thriumph of vegetables, perfect any time of the year! Follow @khalidelmahi to prepare an irresistible one :)
INGREDIENTS
For the sauce:
500 g red peppers
2 tomatoes
1 fried onion
1 clove of garlic
thyme
extra virgin olive oil
salt and pepper
1 green zucchini
1 yellow zucchini
1 eggplant
3 peeled tomatoes
All sliced
Extra virgin olive oil
Salt and pepper
METHOD
Cook the ingredients for the sauce in the oven at 340°F (170°C) for 30 min, blend everything and set aside.
Cut the vegetables into thin slices, start composing the ratatouille, first the sauce, then the vegetables, season with salt, pepper and oil.
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Ingredients
1 large eggplant
2 medium zucchini
2 medium yellow squash
5 Roma tomatoes
Herb sauce
2 cloves garlic minced
1 Tbsp fresh basil chopped
1 tsp fresh Thyme
1/2 tsp salt
1/4 tsp pepper
3 Tbsp Olive oil
Sauce
1 14 oz can crushed tomatoes
1/2 onion diced
1/2 bell pepper diced
3 cloves garlic minced
salt and pepper
Olive oil
Fresh basil chopped
Preheat oven to 375 f
Slice all your vegetables 1/8 in. thick (I used a mandolin). Then in a frying pan over medium heat, saute your onions, bell peppers and garlic until softened. Around 4-5 minutes. Then add crushed tomatoes and simmer over medium low heat for about 20 minutes.
Next, in a baking dish or a cast iron skillet, add your sauce and spread evenly over the bottom of the pan. Then layer your sliced vegetables.
In a small bowl, mix garlic, basil, thyme oil, and S&P. Mix until combined. Drizzle over your Ratatouille and cover with Tin foil or a lid. Bake for 40 minutes. Then uncover and bake for 20 more minutes.
Serve and enjoy!
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Ingredients :-
2 Capsicums (or Red bull horn peppers)
8 Tomatoes
2 yellow onions, thinly sliced,
6 cloves garlic, finely diced,
Small bunch of thyme,
3 tbsp Mr. Gold Groundnut oil,
Salt to taste
150ml red wine
6 yellow squash (or yellow courgettes), thinly sliced
4 courgettes (zucchinis), thinly sliced
4 long aubergines (eggplants)..
Cover with a cartouche and place this into an oven (or smoker if available) preheated to 180°C (356°F) for one hour.
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Ratatouille (From The Movie)