Rapid Ratatouille Recipe

Rapid Ratatouille Recipes

Ingredients :




3 tablespoons


1 large

medium eggplant

medium zucchini

red bell pepper

olive oil

cloves garlic

fresh tomato

salt and pepper

fresh basil (optional)

Method :
  1. Coarsely dice the eggplant.

  2. Slice the zucchini into thin rings.

  3. Core and seed the pepper and cut into thin strips.

  4. In a large skillet, heat the olive oil over medium heat.

  5. Push the garlic through a press into the hot oil and add the chopped vegetables.

  6. Sauté for 5 minutes.

  7. For fresh tomato, coarsely chop on a cutting board and scrape the flesh and juices into the pan.

  8. If you use canned tomatoes, break them up with a spoon as you add them.

  9. Bring the mixture to a boil, reduce heat, and simmer gently for 5-7 minutes until the vegetables are tender, and the tomato is cooked down and slightly thickened.

  10. Season well with salt and pepper.

  11. Add coarsely chopped basil leaves just before serving.

Serves 2

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