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Ratatouille With Ripe Tomato

creative.chef's picture
Ingredients
  Eggplants 2 Large
  Zucchini 1 Pound
  Onions 2 Large
  Garlic 3 Clove (15 gm)
  Green peppers 2
  Ripe tomatoes 1 Pound
  Olive oil 5 Tablespoon
  Sugar 1 Teaspoon
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1) Cut the eggplants into 1 inch pieces.
2) Cut zucchini into quarters lengthwise, then into 1 inch lengths.
3) In a colander, put the vegetables sprinkle with salt and leave to drain for 30 minutes.
4) Meanwhile, peel and slice the onions.
5) Peel the garlic and crush it.
6) Seed and thinly slice the peppers.
7) Blanch, peel and halve the tomatoes.

MAKING
8) In a flameproof casserole, heat the oil, add the onions and garlic and fry gently till transparent.
9) Dry the eggplants and zucchini on paper towels and add to the pan with the peppers, tomatoes, sugar and plenty of pepper.
10) Cook for about 45 minutes till the vegetables are tender but not mushy.
11) Adjust the seasoning and serve hot, or cool and chill.

SERVING
12) Serve the raratouille as side dish in your lunch and dinner meals.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Side Dish
Method: 
Stir Fried
Restriction: 
Vegetarian
Ingredient: 
Eggplant
Interest: 
Healthy
Servings: 
6

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