Traditional Ratatouille Recipe Easy

Easy Ratatouille Recipe Simple Nourished Living

WEBAug 27, 2017 · Bring to a boil and then reduce heat to low, cover and simmer, stirring occasionally, for 20 minutes. Uncover and …

Rating: 4.1/5(23)
1. Heat the oil in a large skillet over medium-high heat. Add the garlic, red pepper, onions and herbes de Provence, and cook, stirring occasionally, until softened, 6 to 8 minutes.
2. Add the zucchini and eggplant and cook, stirring occasionally, until softened, about 5 minutes.
3. Add the tomatoes and their juice, water and salt and pepper to taste. Bring to a boil and then reduce heat to low, cover and simmer, stirring occasionally, for 20 minutes.
4. Uncover and simmer, stirring occasionally, until the mixture is thickened, 15 to 20 minutes more.

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Traditional French Ratatouille From A Chef's Kitchen

WEBJul 22, 2021 · Chop the remaining vegetables while the eggplant drains. Pat the eggplant dry with a paper towel. Heat some of the olive oil in a Dutch …

1. Place eggplant in a colander, sprinkle with salt and let drain in the sink or over a bowl.
2. Meanwhile, heat olive oil over medium-high heat in a Dutch oven. Add the onion, reduce heat to medium and cook 3-4 minutes.
3. Add the red bell pepper and continue cooking another 4-5 minutes or until both are lightly browned and beginning to soften. Transfer to a bowl and set aside.
4. Add zucchini and yellow squash and cook 3-4 minutes or until lightly browned. Transfer to the bowl with onion and red bell pepper.

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