Make Easy Recipe Ratatouille

YIELD : 4 Serves

INGREDIENTS :

1 onion, sliced skinny
2 garlic cloves, minced
5 tablespoons olive oil
a 3/4-pound eggplant, cut into 1/2-inch pieces (about three cups)
1 small zucchini, scrubbed, quartered lengthwise, and cut into skinny slices
1 crimson bell pepper, chopped
3/4 pound small ripe tomatoes, chopped coarse (about 1 1/4 cups)
1/4 teaspoon dried oregano, crumbled
1/4 teaspoon dried thyme, crumbled
1/8 teaspoon floor coriander
1/4 teaspoon fennel seeds
3/4 teaspoon salt
1/2 cup shredded clean basil leaves

PREPARATION :

In a massive skillet prepare dinner the onion and the garlic in 2 tablespoons of the oil over fairly low heat, stirring every now and then, till the onion is softened. Add the last three tablespoons oil and heat it over fairly high warmness till it's miles hot but not smoking. Add the eggplant and cook the combination, stirring now and again, for 8 minutes, or until the eggplant is softened. Stir in the zucchini and the bell pepper and prepare dinner the mixture over the mild warmth, stirring every so often, for 12 minutes. Stir in the tomatoes and prepare dinner the aggregate, stirring occassionaly, for 5 to 7 mins, or until the greens are gentle. Stir in the oregano, the thyme, the coriander, the fennel seeds, the salt, and pepper to flavor and cook the aggregate, stirring, for 1 minute. Stir inside the basil and integrate the aggregate nicely. The ratatouille can be made 1 day earlier, stored covered and chilled, and reheated before serving.

Baca Juga