Thursday, March 15, 2012

Ratatouille Recipe

Egg plant
Red pepper (small)
4 zucchini
Large onion
 Garlic clove chopped up
Large can chopped tomatoes
Tomato puree
2 tablespoons’ olive oil
2 pinches basil (dried or fresh will do)
 5 seasons: a container with an equal mixture of Salt, pepper, seasoning salt, onion, and garlic powder. It is easy to mix them up as I use this mixture for almost everything I cook.  

·        First slice your eggplant and Zucchini, Salt them and let them stand 1 hour.  It is said to draw out the bitterness and moisture by doing so. Rinse them and then wipe them dry.
·        Chop up and fry your onion, garlic and pepper in olive oil. I like to season them as well with 5 seasons. Fry 10-12 minutes
·        Add Zucchini and eggplant, and then stir to coat everything with oil.
·        Add basil tomato and tomato puree and season with 5 seasons.
·        Simmer 30 minutes with lid and then remove the lid to cook for another 10-15 minutes.


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