Cut
eggplant, yellow squash, zucchini and peppers into 1/2-inch cubes.
Heat oil in large skillet and saute onion and garlic
until
onion is tender.
Add vegetables and stir for 2 to 3
minutes.
Add
remaining
ingredients.
Heat to boiling point and reduce heat.
Cover and simmer, stirring occasionally, until tender, 30 to 40 minutes.
Makes 6 to 8 servings.
large bowl, combine the eggplant, tomatoes, garlic, 3 TBSP olive
Lay eggplant rounds on a work surface.
Make the ratatouille sauce--toss the zucchini, eggplant, and kosher salt in a
ven to 450\u00b0F. Combine eggplant, zucchini, pepper and onions in
inutes. Yield: 3 cups;.
Ratatouille Tart:
Preheat the oven
Add zucchini, yellow squash and eggplant and cook for 2 more
Make the ratatouille: Heat the oil in a
or the Ratatouille: Heat large skillet with oil. Add eggplant and cook
eat until hot and saute eggplant slices in one layer in
asserole dish.
For the ratatouille; heat 3 tablespoon olive oil
ave been larger than the recipe-writer's, as by the
Heat oil in a large saucepan on medium heat. Cook onion, garlic, pepper, zucchini and eggplant, stirring, for 5 mins. Add tomatoes and tomato paste; bring to a boil. Reduce heat to low; cover and simmer for about 20 mins or until vegetables have softened.
Meanwhile, cook lamb chops on a heated oiled grill pan (or on the grill) 4 mins each side or until cooked to desired doneness. Serve with ratatouille.
Add garlic, onion, pepper and eggplant. Cook, stirring, for 5 mins
Preheat the oven to 425\u00b0F.
Heat the oil in a large flame proof baking pan. Cook the onion, stirring, until soft. Add the vinegar, squash, pepper, zucchini, eggplant and mushrooms and mix well.
Roast, uncovered, for about 40 mins or until the vegetables are tender. Add the undrained tomatoes and chickpeas and continue to roast, uncovered, for 10 mins. Season to taste.
Serve the ratatouille sprinkled with parsley and lemon peel.
until onion softens. Add peppers, eggplant and tomato paste; cook, stirring
Add the peppers, zucchini and eggplant and saute for 2 mins
ven to 425\u00b0F. Combine eggplant, zucchini, tomato, red pepper, onion
Preheat the oven to 400\u00b0F.
Combine eggplant and zucchini in a large baking dish. Drizzle with olive oil and season to taste.
Bake for 20 mins. Add tomatoes and capers. Bake for a further 5-10 mins, until tomato skin begins to blister.
Marinate chicken in a little olive oil and lemon juice. Season well. Heat a grill pan on high heat or preheat the grill to medium-high. Grill chicken for 8 to 10 mins, turning, until cooked through.
Serve ratatouille topped with chicken and yogurt. Sprinkle with basil leaves.
an with parchment paper. Combine eggplant, cherry tomatoes, pepper, zucchini, garlic